Avocado Toast with Quick Pickled Radish
Breakfast, lunch, dinner or even as a snack, avocado toast is a fast and easy healthy choice for any time of day. Mix things up with this avocado toast recipe with pickled radish. Our quick pickled radishes are easy to make, and versatile too! Throw them into salads, enjoy as a crispy sandwich topper or as a side to a simple grilled cheese or even simpler cheese toast.
Quick pickled radishes are not only easy to make, the radishes to make them with are easy to grow too! Invite your kids to play in the dirt. Plant radishes together this spring! It’s a great way to teach kids about the science behind plant growth, plant-based nutrition and sustainability. No garden? No problem! Radishes can be grown easily in pots or planters—and you can plant them right in the ground! (Seed tapes make spacing even easier, but eager fingers and a ruler are all the tools you need). Ready to eat in as little as 4 weeks, planting radish seeds is a wonder-filled way to get your kids involved in STEM activities at home.
For the Quick Pickled Radishes:
- 1 bunch radishes
- ¾ cups apple cider vinegar
- ½ cup water
- 3 Tbsp sugar or maple syrup
- 2 Tbsp coarse salt
- 1 tsp chili flakes (or to taste)
- ½ tsp yellow mustard seeds
- ½ tsp lightly crushed or whole peppercorns and coriander
- Optional: sliced garlic or red onion
For the Avocado Toast:
- 2 slices Silver Hills Sprouted Bakery Full Seed Ahead (or your favourite sprouted whole grain bread)
- 1 avocado
- Pinch of salt
- Pepper, to taste
- 1 Tbsp lemon juice
- Pea shoots (optional)
- Cilantro (optional)
For the Quick Pickled Radishes:
- Wash and thinly slice radishes with a sharp knife or mandolin (be careful and use the guard with your mandolin). To keep your radishes extra crisp while you prepare your brine, put them in a bowl of ice water.
- In a small, clean glass jar with a lid, add chili flakes, mustard seeds, peppercorns (or your favourite spices (see tips)). Pack sliced radishes and sliced garlic or red onion (if using) into the jar, and set aside. To make your quick pickle brine, heat vinegar, water, sugar or maple syrup, and salt together in a sauce pan and bring just to a boil.
- Remove from heat and let your brine sit for 1 or2 minutes, then pour over radishes. (If you’re not using a wide mouth jar, or you’re not confident pouring hot liquid straight from the sauce pan, use a small ladle or funnel).
- Let your quick pickles cool completely before serving. Cover and refrigerate for a chilled and crisp texture. Quick pickled radishes will keep in your fridge for up to two months due to their high acid content—if they last that long!
- Toast 2 slices of Full Seed Ahead bread.
- Pit and mash the avocados with salt and lemon juice in a small bowl. Spread the toast with the avocados and season with black pepper to taste.
- Use a fork or slotted spoon to remove your quick pickled radishes from the jar, and let them drain briefly before topping your avocado toast.
- Top your toast with pea shoots for some extra flavour and crunch!
- Quick pickling uses a higher vinegar ratio in the brine compared to canned pickles, so your choice of vinegar has a big impact on the flavour of your quick pickled radishes. Use a milder vinegar (white vinegar or rice wine vinegar) for a more neutral flavour. Or experiment with more assertive vinegars (red wine vinegar or malt vinegar) if you’re feeling adventurous.
- Beyond your choice of vinegar, there’s plenty of room to experiment with herbs, spices, and seasonings. As long as you keep the vinegar-water-sugar-salt ratio the same, any of the spices are yours to play with. This small batch recipe is a low-stakes place to play with your favourite ingredients—or just what you have in the house. Don’t have mustard seeds or coriander seeds in your spice drawer? Skip them and double down on sliced garlic, peppercorns, chili flakes, or whatever you like!
- Can’t find pea shoots? Use your favourite sprouts! (To learn how to grow your own sprouts at home, check out our free guide in Part 3 of Why Sprouted!)
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