Lemon Avocado Toast with Broccoli Microgreens

Fresh from Los Angeles: A Radicle Roots recipe featuring Broccoli microgreens.

Prep: 10 minutes  |  Cook: 0 minutes  |  Total: 10 minutes  |  Serves: 2 toasts / 2 light servings

A good piece of toast is a perfect canvas for microgreens. Creamy avocado balances the delicate, slightly cabbage-like flavor of fresh broccoli microgreens, while lemon and sliced radish add brightness and crunch. It is easy enough for a weekday breakfast and pretty enough for weekend brunch.

Ingredients

• 2 thick slices sourdough or whole-grain bread
• 1 ripe avocado
• 1 teaspoon fresh lemon juice, plus a little zest
• 1 teaspoon extra-virgin olive oil
• 2–3 thinly sliced radishes
• 1 loosely packed cup Radicle Roots broccoli microgreens
• Pinch of flaky salt and freshly ground black pepper
• Optional: pinch of red pepper flakes

How to Make It

1. Toast the bread until crisp and lightly golden.
2. Mash the avocado with lemon juice, olive oil and a pinch of salt; leave some chunks for texture.
3. Spread the avocado evenly over the warm toast and top with the radish slices.
4. Pile the broccoli microgreens on top. Finish with lemon zest, pepper and optional chili flakes. Serve immediately.

Radicle Roots Kitchen Tip

Add the microgreens after the toast is assembled; their fresh crunch is the star of this dish.

Make it local: These microgreens and shoots are grown in Los Angeles by Radicle Roots. See what we’re growing and where to find us at local farmers markets.

Food and nutrition note: The nutrition discussion is general; nutrient levels vary with variety, harvest and handling. Rinse fresh greens with drinking-quality water and dry gently before use, unless product packaging instructs otherwise.