How long does it take to make Nasturtium Avocado Toast Extravaganza?
This recipe takes approximately 10 min total.
10 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
Nasturtium microgreens are best added fresh as a finishing ingredient. This trendy avocado toast is elevated with fresh nasturtium microgreens, offering a nutritious and flavorful addition to your breakfast or snack.
This recipe takes approximately 10 min total.
Nasturtium 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
1 ripe avocado
1 cup nasturtium 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 avocado with lemon juice, salt, and pepper until smooth.
Spread the mashed avocado generously over the toasted bread.
Top with nasturtium microgreens, a drizzle of olive oil, and red pepper flakes if desired.
Serve immediately as a healthy breakfast or snack.
Nasturtium and nasturtium microgreens deliver distinctive peppery heat through glucosinolate-derived compounds — the same chemical class responsible for heat in radish and mustard microgreens. They are used as edible garnishes, flavor accents on proteins and composed plates, and as a visual element with their vivid green color.
• Nasturtium plants and microgreens contain glucosinolates and isothiocyanates — the same compound class found in brassica crops like radish and broccoli microgreens.
moderate evidence• Peppery heat intensity in nasturtium microgreens is linked to glucosinolate concentration, which varies by growing conditions and harvest timing.
moderate evidence• Nasturtium has been studied for vitamin C content in both the leaves and flowers.
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