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Avocado Toast with Pickled Radishes

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Munawar Ali

"This dish was truly the best breakfast I've had in a long time. A toasted slice of bread topped with soft avocado and the unique flavor of pickled radishes. Delicious."
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2 h 22 m servings 363 cals
Original recipe yields 2 servings (2 slices of toast)

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  1. Bring vinegar, water, honey, and salt to a boil in a small saucepan. Remove from heat.
  2. Put radishes, mustard seeds, black pepper, and bay leaf in a pint jar with a lid. Pour hot vinegar mixture over the radishes. Let the radishes come to room temperature. Cover with lid and place in the refrigerator for at least 2 hours.
  3. Mix coarse sea salt, furikake, and sesame seeds together in a small bowl to create the seasoning mix.
  4. Toast bread until lightly brown, about 2 minutes. Top each slice with half the avocado. Top avocado with a portion of the pickled radishes. Sprinkle half the seasoning mix over radishes. Place a small handful of cilantro on top. Squeeze lemon over the toast.


  • Cook's Notes:
  • If you can find it, use honey vinegar (such as Slide Ridge®) in place of white vinegar.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of pickling ingredients. The actual amount of vinegar, honey, and salt consumed will vary.

Nutrition Facts

Per Serving: 363 calories; 16.8 g fat; 55.4 g carbohydrates; 7.5 g protein; 0 mg cholesterol; 2700 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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