Sunflower Microgreen Toast with Lime and Chilli
A five-minute breakfast that treats microgreens as the ingredient rather than the garnish — a thick handful of sunflower shoots on avocado toast, sharpened with lime and chilli.
Recipe
- Prep
- 5 min
- Total
- 5 min
- Makes
- 2 servings
Breakfast · Thai · 320 cal per serving
Ingredients
- 2 thick slices sourdough bread
- 1 ripe avocado
- 40g sunflower microgreens
- 10g radish microgreens
- 1 lime, halved
- 1 small red chilli, thinly sliced
- 2 tsp olive oil
- Flaky salt and black pepper
Method
- 1
Toast the bread
Toast the sourdough until it is firm enough to hold the topping without going soft — a little darker than you would normally take it.
- 2
Mash the avocado
Scoop the avocado into a bowl, squeeze in half the lime, season with salt and pepper, and mash roughly. Leave some texture; a smooth purée makes the toast heavy.
- 3
Pile on the greens
Spread the avocado over the toast, then add the sunflower and radish microgreens in a loose heap rather than a flat layer. Use more than looks sensible — they collapse.
- 4
Finish
Scatter over the chilli, drizzle with olive oil, squeeze the remaining lime across the top and add a pinch of flaky salt. Eat straight away, while the greens are still crisp.
Microgreens are usually treated as a finishing touch — a pinch on top of something else. This is the opposite: the greens are the point, and the toast is there to carry them. Sunflower shoots have enough body and nuttiness to work as the main texture in a dish, which most microgreens don't.
Why sunflower and radish together
Sunflower microgreens are thick, juicy and mild, so they can be eaten by the handful. Radish microgreens are sharp and peppery, and a small amount cuts through the fat in the avocado. Ten grams is enough — more and the heat takes over.
Prep tip
Don't wash the microgreens unless you have to. If you do, dry them thoroughly before they go anywhere near the avocado — wet greens slide off the toast and turn the mash watery.
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