How long does it take to make Broccoli Microgreen Salad with Citrus Vinaigrette?
This recipe takes approximately 15 min total.
15 min
· Serves 2
· Updated March 26, 2026
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Broccoli microgreens are best added fresh as a finishing ingredient. This refreshing salad bursts with flavors and nutrients, featuring the delicate crunch of broccoli microgreens paired with a zesty citrus dressing.
This recipe takes approximately 15 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.
2 cups broccoli microgreens
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon orange juice
Salt and pepper to taste
In a large bowl, combine broccoli microgreens, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk together olive oil, lemon juice, orange juice, salt, and pepper.
Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are coated.
Serve immediately for maximum freshness and enjoy the vibrant flavors.
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