Sprout & Grapefruit Salad | Rouxbe Online Culinary School

Ingredients

• 2 cups assorted fresh sprouts (sunflower sprouts, buckwheat sprouts or pea shoots, sliced in half if too long)
• 2 grapefruits, peeled and segmented
• 1 avocado, semi–firm, seed removed and sliced in strips lengthwise
• 4 to 5 cilantro sprigs, leaves only
• 1 tsp fresh ginger, peeled and sliced in 1/2–inch paper–thin julienne
• 1 lemon, zest and juice
• 1 tbsp flax oil
• 1/4 tsp flaked sea salt