How long does it take to make Nasturtium-Infused Avocado Citrus Salad?
This recipe takes approximately 15 min total.
15 min
· Serves 2
· Updated September 14, 2026
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Nasturtium microgreens are best added fresh as a finishing ingredient. This vibrant salad combines creamy avocado with the peppery notes of nasturtium microgreens, brightened by a zesty citrus dressing.
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.
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2 ripe avocados, diced
1 cup nasturtium microgreens
1 orange, segmented
1/2 grapefruit, segmented
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt and pepper to taste
In a large bowl, combine the diced avocados, nasturtium microgreens, orange segments, and grapefruit segments.
In a separate small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create the dressing.
Drizzle the dressing over the salad and gently toss to combine all ingredients.
Serve immediately for a refreshing and nutritious meal.
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. Nutritional Composition and Antioxidant Capacity in Edible Flowers: Characterisation of Phenolic Compounds by HPLC-DAD-ESI/MSn — International Journal of Molecular Sciences, 2015