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Updated: Mar 14


It goes without saying that my business and career were built from creamy dreamy avocado toast. In all honesty, though, I got to the point where I literally did not want a piece of avocado toast for like 6 months.

Proof that what they teach you intuitive eating, that unconditional permission and habituation with food does happen. That when you let yourself eat free from restrictions, you eventually don't want it as much.

Until the idea for this toast came into my mind. Enter: pickled fennel, radish, mint and dukkah on top of creamy avocado. A dream. Truly.

Avocado toast became a sensation in the early 2010s, primarily due to the growing popularity of avocados as a healthy and versatile ingredient. The dish, which typically consists of mashed avocado spread on top of toasted bread, is easy to make and can be customized with various toppings such as herbs, nuts, and seeds.

Additionally, the rise of social media platforms like Instagram allowed people to share pictures of their avocado toast creations, further fueling the trend. The dish also became popular with health-conscious individuals and vegans as a source of healthy fats and protein.

Plus, the rise of brunch culture and the popularity of brunch spots that served avocado toast also helped to popularize the dish.

Pickled fennel & radish on top of avocado toast can taste delicious because of the combination of different flavors and textures. The creamy, buttery texture of the avocado is complemented by the crisp and slightly sweet taste of the pickled fennel which adds a subtle anise flavor to the dish. The acidity in pickled fennel also helps to balance out the richness of the avocado and provides a nice contrast in taste.

The pickling process also allows the fennel and radish to retain their crunch and adds an extra dimension of flavor to the dish. . The combination of the three different ingredients creates an explosion of flavors and textures in your mouth, making it an enjoyable experience.



1 fennel, thinly sliced

6-8 red radishes, thinly sliced

2 cup hot water

1 cup apple cider vinegar

2 tbsp sugar

1 tbsp salt


2 pieces of toasted bread


1 large ripe avocado

handful of fresh mint, rough chopped

dukkah spice blend

olive oil

salt and pepper


To make the quick pickles put the fennel in one mason jar, and the radish in a another one. Cobine the water, vinegar, sugar and salt in bowl and whisk until the sugar and salt resolve. Pour the liquid in the jars until the veggies are covered. seal the lid and let them sit in the fridge for 30 minutes minimum.

Then assemble your toasts. Add a generous spoonful or two of the pickled fennel and radish into a bowl. Add the mint, a pinch of dukkah spice blend, salt and pepper and mix well.

Then spread butter on your toast, and smash 1/2 the avocado on each piece. Top with the pickle mixture, drizzle with some olive oil, and a pinch of salt and pepper. ENJOY!

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