How long does it take to make Spicy Nasturtium Microgreen Salad?
This recipe takes approximately 15 min total.
15 min
· Serves 2
· Updated February 23, 2026
South First location, 9AM–1PM. See market details →
Nasturtium microgreens are best added fresh as a finishing ingredient. This vibrant salad pairs the peppery flavor of nasturtium microgreens with fresh veggies for a refreshing bite.
This recipe takes approximately 15 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 cups mixed greens
1 cup nasturtium microgreens
1/2 cucumber, sliced
1/2 red bell pepper, diced
1/4 cup red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt and pepper to taste
In a large bowl, combine the mixed greens, nasturtium microgreens, cucumber, red bell pepper, and red onion.
In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately for a fresh and spicy salad.
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