In a medium sized bowl, combine the sliced watermelon radish, vinegars, and dill. Turn to coat all radish slices completely, and then transfer to a sealable glass jar. Close the jar and turn it upside down, letting the juices commingle in all the right places. Let sit at least 15 minutes.

Lay bread chunks on a baking pan and place in toaster or regular oven for a few minutes at 425º, just until lightly golden. Remove from oven and set aside.

Tear lettuce leaves into a large bowl, and add peas, bread, and quickles, plus an extra drizzle of the quickle marinade. Add olive oil, lemon juice, and sea salt, and toss the salad. Then add avocado and feta, and toss again, gently. Give it a taste and adjust your fat, salt, and acid levels as desired by adding an extra drizzle of olive oil, red wine vinegar or lemon, and salt.

Eat by the bowlful. Enjoy spring bounty.