Avocado Toast with Pickled Radishes and Hot Sauce

Avocado Toast with Pickled Radishes and Hot Sauce

Avocado toast layered with fresh ripe avocados and crunchy pickled radishes get an unexpected hit of heat from a dash or two of hot sauce. The luscious textures and contrasting flavors make one heck of a great bite.

Avocado Toast with Pickled Radishes and Hot Sauce 

Print This Recipe Total time Yield 6–8Published
Avocado Toast with Pickled Radishes and Hot Sauce


  • 4 breakfast radishes (or about 8 round radishes)
  • ¼ cup rice wine vinegar (or other mild vinegar)
  • 2 tablespoon water
  • 2 tablespoon granulated sugar
  • 2 teaspoon kosher salt
  • 6–8 slice whole grain bread (depending on size)
  • high quality, European-style unsalted butter (at room temperature, or alternatively crème fraîche or ricotta)
  • 2–3 firm but ripe avocados (depending on size)
  • flaky sea salt (such as Maldon)
  • hot sauce (optional)


Use a mandoline to thinly slice the radishes lengthwise. Be very careful, use a teflon glove or other protection for you hand, as small items can be tricky to slice. You may alternatively slice the radishes using a chefs knife.

In a medium bowl mix the vinegar, water, sugar, and ½ teaspoon kosher salt together until dissolved. Add the radishes, tossing to coat every few minutes for about 15 minutes total. Drain and set aside. 

Lightly toast the bread; while warm generously butter one side of each slice (or alternatively slather each slice with crème fraîche or ricotta). 

Peel and slice the avocados then immediately place 3 or 4 slices on each toast, followed by 5 or 6 radish slices. Lightly salt each toast and drizzle with hot sauce to taste (if using). Serve immediately.