This toast with avocado and pickled radishes recipe will take your open sandwich to a new gourmet level with homemade pickles and seasoned sesame salt.
1 person made this
3/4 cup (180 ml) white vinegar
3/4 cup (180 ml) water
3 tablespoons honey
2 teaspoons salt
1 bunch radishes, cubed
1/2 teaspoon whole mustard seeds
1 pinch ground black pepper
1 bay leaf
1 pinch coarse sea salt
1 pinch (optional) furikake (Japanese nori seasoning)
1 pinch toasted sesame seeds
1 avocado, cut into 1cm dice
2 slices wholegrain bread
1 bunch sprouted coriander
1 lemon wedge
Directions Preparation:15min › Cook:5min › Extra time:2hours › Ready in:2hours20min
Make pickled radishes:
Bring vinegar, water, honey and salt to a boil in a small saucepan. Remove from heat.
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.
Make seasoning mix:
Mix coarse sea salt, furikake, and sesame seeds together in a small bowl to create the seasoning mix.
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 coriander on top. Squeeze lemon over the toast.
Nutrition data for this recipe includes the full amount of pickling ingredients. The actual amount of vinegar, honey, and salt consumed will vary.