Sourdough, Avocado and Sauerkraut

If you’ve got a good loaf of sourdough knocking about, you’re already halfway to a great lunch. Add avocado, a few sunblush tomatoes, a drizzle of quick dressing, and of course, a heap of our sauerkraut – and you’ve got yourself a plate that feels fancy but takes minutes.

What’s lovely about this little lunch number is the contrast of the creamy avocado against the crunchy sharp sauerkraut.  The tomatoes bring their sweet, tangy depth, while the dressing ties it all together. It’s simple, it’s colourful, and it’s one of those lunches that feels far more effortful than it is.

This is the beauty of keeping ferments in the fridge – they’re instant flavour, instant texture, and a little spark of life on the plate.

Recipe below – but really, it’s more of a friendly nudge to play around and pile the pickles high. 

Sauerkraut, Avocado & Sun-Blush Tomatoes on Toast

Serves: 2  Prep time: 15 minutes  Cooking time: 5 minutes

Ingredients

200g Cultura Live Food Sauerkraut, drained and juices reserved

1 ripe avocado

2 slices of sourdough bread

200g sun-blush tomatoes, half of them finely chopped

1 shallot, finely diced

1 teaspoon Dijon mustard

1 small clove garlic, minced

50ml cold pressed rapeseed oil

½ teaspoon unrefined golden caster sugar

1tbsp chopped parsley

Sea salt & freshly ground black pepper

Method

To make the dressing, whisk together 50ml of the reserved Sauerkraut juice, mustard, sugar, garlic and shallot. Season well and then whilst still whisking, slowly add the rapeseed oil. Stir in the chopped sun-blush tomatoes and chopped parsley. Check the seasoning and put your dressing to one side.

Toast the sliced sourdough bread. Either in a toaster, or by heating a frying pan over a medium heat, lightly brushing with oil and toasting for 1-2 minutes on each side, until golden brown.

Slice the avocado in half, remove the stone and scoop each half out of its skin. Thinly slice the avocado and put each half on top of a slice of toast. Top with the drained Sauerkraut and the remaining sun-blush tomatoes.

Drizzle the toasts with the dressing and serve.