How long does it take to make Cilantro Microgreen Avocado Toast?
This recipe takes approximately 15 min total.
15 min
· Serves 2
· Updated March 6, 2026
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Cilantro microgreens are best added fresh as a finishing ingredient. A modern twist on classic avocado toast, this recipe features cilantro microgreens for an extra burst of flavor and nutrition. Inspired by the fresh ingredients celebrated at Dong Nai.
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
4 slices of whole-grain bread
1 cup cilantro microgreens
1 lime, juiced
1/2 teaspoon garlic powder
Salt and pepper to taste
Optional: red pepper flakes for garnish
Toast the whole-grain bread slices until golden brown and crispy.
In a bowl, mash the avocados with lime juice, garlic powder, salt, and pepper until creamy.
Spread the avocado mixture generously over each slice of toast.
Top with cilantro microgreens and sprinkle red pepper flakes if desired.
Serve immediately as a delightful breakfast or snack.
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