Have you ever eaten all your sauerkraut or pickles, and wondered what to do with all that leftover brine? It’s such a shame to throw it out! While some people drink it straight up from the jar, I like to reserve mine for use in salad dressings and marinades (and maybe the occasional cocktail).
I usually make dressings that are reminiscent of a vinaigrette; brine and oil, salt and pepper, and herbs. It tastes great, but the other day I went grocery shopping and came home with some beautiful fruit I wanted to use in a salad; this meant I needed to tweak my dressing game a bit! I decided to make a creamy, avocado based dressing that is citrus-y, slightly sweet, and enhanced the salad perfectly.
For the salad I used spring mix, curly kale, purple cabbage, orange & purple baby carrots, cherry tomatoes, blue berries, kumquats, tangerine, feta cheese, pecan pieces, and of course, a nice big serving of sauerkraut to top it all off. It was amazing, and I totally recommend it, however, this dressing would taste good on almost any kind of salad.
Avocado Citrus Salad Dressing
- 1 ripe avocado
- 1 lime
- 1/2 a tangerine (use the other half in your salad!)
- 1 tsp honey
- 2 Tbsp Bubbies naturally fermented sauerkraut brine
- 1 tsp olive oil
- 1 Tbsp whole milk (or Greek) plain yogurt
Halve the avocado and scoop all the flesh into a medium bowl. Add juice from one lime, and juice from 1/2 the tangerine. Add honey, oil, sauerkraut brine, and yogurt. Blend all ingredients together (we used an immersion blender) until everything is mixed well and has a smooth, creamy consistency. If the dressing is thicker than you like, use a little more sauerkraut brine or citrus juice to thin it out a bit; likewise, if you’d like the consistency to be thicker, add a little more yogurt. Drizzle over your salad and enjoy! Don’t forget to top your salad with a heaping spoonful of sauerkraut! How do you use your leftover brine? Let us know in the comments below, or on social media: Facebook, Twitter and Instagram.