In a bowl, combine the apple cider vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve. Add the sliced red onion and let it sit for at least 30 minutes or refrigerate for up to 24 hours.

Sautéing the Vegetables

Sauté the Mushrooms and Cauliflower

In a skillet over medium heat, add olive oil. Once heated, add the oyster mushrooms and cauliflower florets. Sprinkle with garlic powder, salt, and black pepper. Sauté for about 5-7 minutes until the mushrooms are tender and the cauliflower is slightly golden.

Preparing the Avocado

Mash the Avocados

In a bowl, cut the ripe avocados in half, remove the pit, and scoop the flesh into the bowl. Add lemon juice, salt, and black pepper. Mash until desired creaminess is achieved.

Toasting the Bread

Toast the Sourdough

Toast the sourdough slices in a toaster or on a skillet until golden brown and crispy.

Assembling the Toast

Build Your Loaded Toast

Spread a generous layer of the mashed avocado on each slice of toasted sourdough. Top with the sautéed mushrooms and cauliflower, followed by a few slices of pickled onions. Finish with a handful of microgreens and a drizzle of raspberry balsamic glaze.