How long does it take to make Shungiku Microgreen and Avocado Salad?
This recipe takes approximately 15 min total.
15 min
· Serves 2
· Updated July 7, 2026
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Shungiku microgreens are best added fresh as a finishing ingredient. This vibrant salad highlights the fresh, peppery flavor of shungiku microgreens, perfectly paired with creamy avocado and zesty lime. Inspired by the seasonal offerings at Trattoria Lisina.
This recipe takes approximately 15 min total.
Shungiku microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
What are you making? Get a reviewed pairing grounded in what ChefPax can actually supply.
2 cups shungiku microgreens
1 ripe avocado, diced
1 medium cucumber, sliced
1 cup cherry tomatoes, halved
1 tablespoon olive oil
1 tablespoon lime juice
Salt and pepper to taste
Optional: Crumbled feta cheese for topping
In a large bowl, combine the shungiku microgreens, diced avocado, cucumber slices, and cherry tomato halves.
Drizzle the olive oil and lime juice over the salad, then season with salt and pepper to taste.
Gently toss the ingredients together to ensure even coating without mashing the avocado.
Serve immediately, topped with crumbled feta cheese if desired.
Microgreens are young edible plants harvested shortly after germination. Published research reports that nutrient and phytochemical concentrations vary substantially by species, seed source, growing conditions, harvest stage, and storage, so crop-specific health claims should be interpreted cautiously.
• Microgreens have been studied as sources of vitamins, carotenoids, minerals, and other bioactive plant compounds.
moderate evidence• Nutrient composition cannot be assumed to be identical across microgreen varieties or production systems.
strong evidence• ChefPax presents this crop primarily for culinary flavor, texture, freshness, and menu variety rather than as a treatment or medical product.
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