Loosen sauerkraut with a fork, then chop coarsely. Cut away the stem and leaves from the pineapple. Place pineapple upright on a board and use a sharp kitchen knife to cut the skin into small pieces from top to bottom. Cut fruit into quarters lengthwise, remove hard center core. Cut quarters in half lengthwise and cut into narrow slices.
2. clean spring onions, rinse and divide into fine rings. Rinse cilantro, shake dry, pluck off leaves and coarsely chop. Wash orange hot, grate 1/2 tsp peel, squeeze juice.
3. drizzle honey in 5-6 tbsp orange juice. Stir through with curry, sour cream or crème fraiche, orange zest, salt and pepper to make dressing.
4. pineapple, sauerkraut, spring onions and half of the coriander mix with the dressing. infuse for half an hour.
Cut the avocado in half and remove the stone. Remove the skin from the avocado, cut the flesh into thin wedges and drizzle with the remaining orange juice on the spot.
6. evenly distribute leaf lettuce on plates, arrange avocado decoratively and grind pepper over it. Bring to table sprinkled with remaining cilantro.
Additional dish: Pita bread
Drink tip: semi-dry Riesling wine
Preparation time: 15 min
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