Pickled Radishes
½ cup white vinegar
½ cup water
1 tablespoon sugar
1 ½ teaspoons salt
8 red radishes, ends trimmed and thinly sliced
Avocado Spread
2 large ripe avocados
2 tablespoons fresh lemon juice
Salt and pepper
Toast
8 slices 9-grain bread
½ cup (4 ounces) crumbled feta cheese
¼ cup fresh mint, basil or cilantro, finely chopped
Pickled Radishes
½ cup white vinegar
½ cup water
1 tablespoon sugar
1 ½ teaspoons salt
8 red radishes, ends trimmed and thinly sliced
Avocado Spread
2 large ripe avocados
2 tablespoons fresh lemon juice
Salt and pepper
Toast
8 slices 9-grain bread
½ cup (4 ounces) crumbled feta cheese
¼ cup fresh mint, basil or cilantro, finely chopped
PREPARATION
Make the pickled radishes:
- In a medium bowl, combine vinegar, water, sugar and salt.
- Whisk to dissolve sugar and salt.
- Add radish slices.
- Cover and refrigerate at least one hour or up to 8 hours.
Make the avocado spread:
- In a small bowl, mash avocado and lemon juice with a fork.
- Add salt and pepper to taste.
- Mix well.
Make the toast:
- Toast bread. Spread an equal amount of avocado mixture on each slice of toast.
- Top each slice of toast with radish slices, feta and herbs.
- Serve immediately.
- Extra pickled radishes will keep in the Sub-Zero Refrigerator for up to 2 weeks.
PREPARATION
Make the pickled radishes:
- In a medium bowl, combine vinegar, water, sugar and salt.
- Whisk to dissolve sugar and salt.
- Add radish slices.
- Cover and refrigerate at least one hour or up to 8 hours.
Make the avocado spread:
- In a small bowl, mash avocado and lemon juice with a fork.
- Add salt and pepper to taste.
- Mix well.
Make the toast:
- Toast bread. Spread an equal amount of avocado mixture on each slice of toast.
- Top each slice of toast with radish slices, feta and herbs.
- Serve immediately.
- Extra pickled radishes will keep in the Sub-Zero Refrigerator for up to 2 weeks.
Pickled Radishes
½ cup white vinegar
½ cup water
1 tablespoon sugar
1 ½ teaspoons salt
8 red radishes, ends trimmed and thinly sliced
Avocado Spread
2 large ripe avocados
2 tablespoons fresh lemon juice
Salt and pepper
Toast
8 slices 9-grain bread
½ cup (4 ounces) crumbled feta cheese
¼ cup fresh mint, basil or cilantro, finely chopped
PREPARATION
Make the pickled radishes:
- In a medium bowl, combine vinegar, water, sugar and salt.
- Whisk to dissolve sugar and salt.
- Add radish slices.
- Cover and refrigerate at least one hour or up to 8 hours.
Make the avocado spread:
- In a small bowl, mash avocado and lemon juice with a fork.
- Add salt and pepper to taste.
- Mix well.
Make the toast:
- Toast bread. Spread an equal amount of avocado mixture on each slice of toast.
- Top each slice of toast with radish slices, feta and herbs.
- Serve immediately.
- Extra pickled radishes will keep in the Sub-Zero Refrigerator for up to 2 weeks.
