Ingredients:

For the Avocado Toast:

• 1 avocado
• 2 slices of your favorite bread
• Salt, to taste
• Everything seasoning (optional)

For the Pickled Zucchini:

• 1 zucchini
• 4 sprigs of fresh dill (or 1/2 tsp dried dill)
• 1/2 cup white vinegar
• 1/2 cup water
• 2 tsp sugar or agave
• 1 tsp mustard seeds
• 1 garlic clove, sliced or crushed
• Pinch of crushed red pepper (optional for spice)

Directions:

1. Pickle the Zucchini:
   Use a potato peeler to cut the zucchini into long, thin strips, discarding the inner seeded part. Place the zucchini ribbons and dill in a heatproof container.
2. Make the Pickling Brine:
   In a small saucepan, combine vinegar, water, sugar (or agave), mustard seeds, garlic, and crushed red pepper. Bring the mixture to a gentle boil, then pour it over the zucchini and dill. Allow it to cool completely before refrigerating. The pickled zucchini can be stored in the fridge for up to a week.
3. Assemble the Avocado Toast:
   Toast the bread slices to your liking. Cut open the avocado, smash it onto the toast, and sprinkle with salt. Layer the pickled zucchini on top and finish with a sprinkle of everything seasoning, if desired. Enjoy!