1/4red cabbagesuper thinly sliced, I use a mandolin
1/4green cabbageagain, super thinly sliced
1/4of a red onionthinly sliced
1/2cupred wine vinegar
1/4cupolive oil
a generous pinch sea salt
1/2tspblack pepper
The Toast:
4piecesof your favorite artisan bread
2cupskaleribs removed and chopped
1/2a clove of garlicminced finely
2large ripe avocadospeeled and mashed
1-2teaspoonsfresh lemon juice
pinchsea salt
pepper
Instructions
The Pickled Cabbage: Make ahead by tossing everything together and then allowing to sit in the fridge at least overnight. The longer it sits the better it tastes!
Wash and dry kale. Remove center ribs from stalks. Discard ribs, chop leaves. Prep garlic.
Set a pan on medium heat. Add a little butter or olive oil and saute kale and garlic for 2-3 minutes. While kale cooks, prepare avocado and pop bread in the toaster.
With a fork, mash avocado, lemon juice and sea salt until smooth.
Spread toast with avocado mash, top with kale and pickled cabbage! Serve.