How long does it take to make Creamy Avocado Toast with Parsley Microgreens?
This recipe takes approximately 10 min total.
10 min
· Serves 2
· Updated February 21, 2026
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Parsley microgreens are best added fresh as a finishing ingredient. This simple yet gourmet avocado toast is elevated with the addition of parsley microgreens, offering a fresh and nutritious start to your day.
This recipe takes approximately 10 min total.
Parsley microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
2 slices whole-grain bread, toasted
1 ripe avocado, mashed
1 cup parsley microgreens
Salt and pepper to taste
Red pepper flakes (optional)
Drizzle of olive oil for serving
Toast the whole-grain bread until golden brown and crispy.
In a bowl, mash the ripe avocado and season it with salt and pepper.
Spread the mashed avocado generously on each slice of toast.
Top with a handful of parsley microgreens and sprinkle with red pepper flakes if using.
Finish with a light drizzle of olive oil and enjoy immediately.
Parsley and parsley microgreens share the same aromatic and phytochemical profile, with research focused on the flavonoid apigenin, vitamin K content, and folate. They are used as a fresh finishing element on proteins, pastas, and composed plates.
• Parsley and parsley microgreens have been studied for flavonoid content, particularly apigenin, which is present in both mature and microgreen forms.
moderate evidence• Parsley is a recognized dietary source of vitamin K and folate, with microgreen concentrations studied in the broader microgreens nutrition literature.
moderate evidence• Aromatic and flavor characteristics in parsley microgreens vary by variety and harvest stage.
strong 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