How long does it take to make Zesty Cilantro Microgreen and Avocado Salad?
This recipe takes approximately 15 min total.
15 min
· Serves 2
· Updated February 28, 2026
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Cilantro microgreens are best added fresh as a finishing ingredient. This refreshing salad highlights the vibrant flavor of cilantro microgreens, paired with creamy avocado and a citrus dressing for a burst of freshness.
This recipe takes approximately 15 min total.
Cilantro microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
2 ripe avocados, diced
1 cup cilantro microgreens
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 lime, juiced
Salt and pepper to taste
In a large bowl, combine diced avocados, cilantro microgreens, red onion, and cherry tomatoes.
In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
Drizzle the dressing over the salad and gently toss to combine, being careful not to mash the avocados.
Serve immediately for the freshest taste.
Cilantro and cilantro microgreens carry the same volatile aromatic profile — linalool, geraniol, and related terpenoid compounds — and are used as a fresh finishing element in tacos, pho, salsas, and composed plates. Research on cilantro focuses primarily on its essential oil composition and antioxidant activity.
• Cilantro and cilantro microgreens contain volatile aromatic compounds including linalool that have been studied for antioxidant activity.
moderate evidence• Fresh cilantro microgreens deliver the same aromatic compounds as mature leaves in a smaller, more visually refined garnish format.
strong evidence• Flavor and aroma intensity in cilantro microgreens vary by seed source, growing temperature, 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