{drizzle olive oil, avocado, chili flakes, onion + sprinkle kosher salt}

{Arugula, avocado, onion, feta + drizzle olive oil}

Hello Friends!! My new obsession is a cross between pickling and loving avocado waaaay to much!! I recently gave a shot at pickling for my first time. After 2 weeks of letting the bad boys sit in the fridge and marinate I pulled them out and gave them a try on some delicious avocado toast! Who doesn’t love bread and more importantly who doesn’t love the green goodness!!! This recipe is super easy and you can put the onions on anything you like- eggs, sandwiches, tacos, rice bowls….you name it!!

Here’s what you’ll need for the pickling portion:

• 2 cups water
• 1 cup ACV (Apple Cider Vinegar, Bragg’s)
• 2 tbsp sugar
• 1 tbsp kosher slat
• mason jar
• red onion (organic)

Directions:

1. Combine w/ whisk: vinegar + salt/sugar with 2 cups of water until fully dissolved.
2. Place onion slices in a mason jar or any container and add liquid until covered. Med size mason jar works perfect for this. Some recipes say to store over night but I left mine for 2 weeks and they tasted great!!

GOOD LUCK!

**If you make this tag me @newtritionsavvy!! Can’t wait to see! xo Sarah