1. In your food processor, lightly pulse together the kimchi and vinegar to your preferred texture; transfer to a small bowl.
2. Now, prep the rest of your ingredients: Slice the cucumber into thin rounds and toss in the kimchee vinaigrette. Toast your bread. Halve the avocado, remove the pit, thinly slice, and remove from its skin.
3. Lay slices of avocado on the toast and smash with the back of a fork. Season with salt and pepper. Shingle the marinated cucumbers on the avocado toast.
4. Finish with freshly chopped mint and serve right away.
Tips + Tricks
**The longer the cucumbers marinate, the more tender they become. If you want a bit more of crunch, don't let the cucumbers marinate for too long.
**If you cannot find kimchi, you can substitute a simple sriracha vinaigrette, or, whisk together a splash of vinegar, salt, a little sugar, and some hot sauce.