INGREDIENTS
1
Avocado, pitted and cut into cubes
1
Celery stalk
1 handful
Mint, leaves
2
bunches Parsley, fresh
1
Pomegranate, seeds only
1
Red onion, small
2 cups
Sprouted mung beans
1 tbsp
Lemon juice, freshly squeezed
1/2 cup
Quinoa, cooked red
1/4 tsp
Cayenne pepper
1 pinch
Sea salt
1 tbsp
Olive oil, extra virgin
1/4 cup
Almonds, slightly toasted