Quick-Pickled Kumquat Avocado Toast

A recipe for quick-pickled kumquats used to top avocado toast with pea shoots, red pepper flakes, fresh mint and a touch of maple syrup.

For the Kumquats:
4 cups kumquat slices
1 cup warm water, plus more for boiling the kumquat slices
1 cup rice vinegar
2 tablespoons maple syrup
1/4 tsp. salt
1/4 tsp. black pepper

For the Toast:
1 avocado
2 slices of bread, toasted
Salt
Red pepper flakes
10-14 slices pickled kumquats
1/2 cup pea shoots or sprouts
Fresh mint leaves
Maple syrup

View the full recipe at Floating Kitchen →