Pickled Radish Avocado Toast

  • Yield: 4 servings 1x


For the pickled radishes:

  • 1 bunch radishes, thinly sliced
  • 2/3 cup Slide Ridge Honey Vinegar
  • 2/3 cup water
  • 6 scallions trimmed to fit into a pint size mason jar

For the toast:

  • 4 slices whole grain, seedy bread
  • 1 avocado
  • coarse sea salt
  • scallions for garnish
  • butter (optional)


  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.


  • Serving Size: 1 slice of toast