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–+ servings

Spring Pea Avocado Toast with Easy Pickled Radishes

This perky spring green spin on avocado toast is packed with lively, healthy flavor. Rich protein-boosted avocado is slathered on the best crusty bread. Homemade Dandy Pickled Radishes and sprouts on top.
Prep Time13 minutes
Cook Time7 minutes
Total Time20 minutes
Servings: 2 servings
Author: Kathy Patalsky

Ingredients

Pickled Radishes:

  • 1 bag (4oz) Dandy Mini Radish Sticks
  • ¾ cup apple cider vinegar (or a red or white vinegar)
  • ¾ cup water
  • ¼ cup maple syrup
  • 1 ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper or whole peppercorns
  • ⅛ teaspoon red pepper flakes or cayenne (optional)

Green Pea Avocado Spread:

  • ¾ cup fresh green peas
  • 1 large avocado, pitted
  • 1 tablespoon extra virgin olive oil
  • ¼ cup raw walnuts or almonds
  • ¼ cup fresh lemon juice
  • salt and pepper to taste (at least ¼ teaspoon salt)
  • optional: 1 clove of garlic

Also:

  • Fresh bakery crusty bread (3 large or 4 medium slices)
  • assorted sprouts
  • freshly ground black pepper

Instructions

  • Prepare the pickled radishes at least a day before you want to serve this recipe. Add the Dandy Radish Mini Sticks to a large jar or other glass container. Add the vinegar, water, maple, sea salt, peppercorns and red pepper flakes. stir briskly. Cover jar and place in the fridge to chill for at least eight hours, and overnight is even better. The longer the radishes chill and marinate the more flavor will emerge. The color of the radishes will fade a bit into a light pink, but the pickled texture is amazing! Perfect for topping salads and sandwiches like this recipe.
  • Day of serving. Prepare your pea spread. If using peas in their pod, remove them from their pods, until you have about ¾ cup. Bring a small pot of water to a boil and submerge the peas for about 2-3 minutes, or until they darken in color and soften. Once they are tender, strain them from the water and rinse them in cold water or an ice bath to preserve the green color.
  • Place the peas, avocado, walnuts, lemon juice, olive oil and optional garlic clove in a blender or food processor. Blend from low to high until smooth. Add the salt and pepper to taste. Salt (and the lemon juice) are important for bringing out the savory flavors in the spread. Pour the pea-avocado spread into a small bowl.
  • Slice your bread and lightly toast. Rinse and dry your fresh sprouts.
  • Slather 2-3 tablespoon of the pea-avocado spread onto each slice of bread - add a generous amount for a think layer of spread. Then top with as many pickled radishes and fresh sprouts as you'd like. Finish with some fresh black pepper on top. If desired, you can add a pinch of fleur de sel or another coarse sea salt on top to serve. Slice and serve the toasts. Best served same day.