How long does it take to make Broccoli Microgreen and Avocado Toast Delight?
This recipe takes approximately 10 min total.
10 min
· Serves 2
· Updated February 21, 2026
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Broccoli microgreens are best added fresh as a finishing ingredient. This creamy avocado toast topped with fresh broccoli microgreens is a nutritious and flavorful breakfast that packs a punch of vitamins.
This recipe takes approximately 10 min total.
Broccoli microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
1 ripe avocado
2 slices whole grain bread
1 cup broccoli microgreens
1 tablespoon lemon juice
Salt and pepper to taste
Red pepper flakes (optional)
Olive oil for drizzling
Toast the whole grain bread slices until golden brown.
In a bowl, mash the ripe avocado with lemon juice, salt, and pepper until creamy.
Spread the avocado mixture evenly over the toasted bread.
Top generously with broccoli microgreens and a sprinkle of red pepper flakes if desired.
Drizzle with a light touch of olive oil before serving.
Broccoli microgreens are frequently studied among edible microgreens for their phytochemical content, particularly sulforaphane precursors found in the seeds and sprouts of brassica crops. Culinary use focuses on their mild, slightly peppery flavor as a finishing green.
• Brassica microgreens including broccoli have been studied for elevated concentrations of glucosinolates and sulforaphane precursors relative to mature heads.
moderate evidence• Micronutrient levels in broccoli microgreens vary by seed source, growing medium, light exposure, and harvest timing.
strong evidence• Consuming brassica sprouts and microgreens fresh avoids heat-related breakdown of sulforaphane precursor compounds.
limited evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017