How long does it take to make Savory Parsley Microgreen and Avocado Toast?
This recipe takes approximately 10 min total.
10 min
· Serves 2
· Updated March 6, 2026
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Parsley microgreens are best added fresh as a finishing ingredient. A trendy, nutrient-rich avocado toast topped with parsley microgreens that brings freshness and flavor to your breakfast or snack. Inspired by the fresh ingredients celebrated at The Lighthouse Restaurant & Lounge.
This recipe takes approximately 10 min total.
Parsley microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
2 slices whole-grain bread
1 ripe avocado
1 cup parsley microgreens, packed
1/2 teaspoon garlic powder
1 tablespoon lemon juice
Salt and pepper to taste
Red pepper flakes (optional, for garnish)
Toast the slices of whole-grain bread until golden brown.
In a bowl, mash the avocado with garlic powder, lemon juice, salt, and pepper until smooth.
Spread the mashed avocado evenly over the toasted bread.
Top each toast with a generous handful of parsley microgreens and sprinkle with red pepper flakes if desired.
Serve immediately and enjoy the fresh flavors!
Parsley and parsley microgreens share the same aromatic and phytochemical profile, with research focused on the flavonoid apigenin, vitamin K content, and folate. They are used as a fresh finishing element on proteins, pastas, and composed plates.
• Parsley and parsley microgreens have been studied for flavonoid content, particularly apigenin, which is present in both mature and microgreen forms.
moderate evidence• Parsley is a recognized dietary source of vitamin K and folate, with microgreen concentrations studied in the broader microgreens nutrition literature.
moderate evidence• Aromatic and flavor characteristics in parsley microgreens vary by variety and harvest stage.
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