Instructions

1. To make the pickles, bring honey vinegar and water to a simmer in a small sauce pan. Place sliced radishes in a pint size mason jar along with scallions. Pour the warm vinegar mixture over the radishes. Let radishes come to room temperature before putting a lid on and place in the fridge for at least 2 hours.
2. To make the toast, toast bread until lightly brown. Spread with a smear of butter (optional but I’m always in favor of butter) and top each slice of toast with 1/4 of sliced avocado. Top with pickled radishes, a sprinkle of sea salt and garnish with the sliced greens of a scallion.