How long does it take to make Spicy Arugula Microgreen and Avocado Salad?
This recipe takes approximately 15 min total.
15 min
· Serves 2
· Updated February 21, 2026
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ChefPax Mix microgreens are best added fresh as a finishing ingredient. This refreshing salad combines creamy avocado with peppery arugula microgreens, making it a perfect light meal or side dish.
This recipe takes approximately 15 min total.
ChefPax Mix microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
2 cups arugula microgreens
1 ripe avocado, diced
1/4 red onion, thinly sliced
1/2 cup cherry tomatoes, halved
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Crumbled feta cheese for topping (optional)
In a large bowl, combine arugula microgreens, diced avocado, red onion, and cherry tomatoes.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Drizzle the dressing over the salad and gently toss to combine.
Top with crumbled feta cheese if desired and serve immediately.
ChefPax Mix is a blend of multiple microgreen varieties — including brassica crops such as broccoli, kohlrabi, kale, cabbage, and purple radish, alongside buckwheat and texsel greens — selected for complementary flavor, texture, and phytochemical diversity. The brassica-dominant composition draws on one of the most studied crop families in microgreen nutrition research.
• Brassica microgreens have been studied for elevated glucosinolate and sulforaphane precursor content relative to mature vegetables.
moderate evidence• A blend of brassica varieties and complementary greens provides a broader range of phytochemical types than any single crop alone.
moderate evidence• Nutrient and phytochemical levels across microgreen varieties vary by species, seed source, light exposure, and harvest timing.
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