INGREDIENTS
1/2 tsp
Chili flakes
1
head Fennel
1 tbsp
Ginger
1/2 cup
Kale microgreens, red
2
Navel oranges
1
Pink grapefruit
1/2
Pomegranate
1
head Radicchio
3
Scallions
1 tbsp
Honey
1/4 cup
Lime juice
1 tbsp
Soy sauce
1 tbsp
Wasabi
1/2 tbsp
Black sesame seeds
1
Salt and pepper
1/3 cup
Grapeseed or vegetable oil
1 tbsp
Rice wine vinegar, seasoned
1 tbsp
Sesame oil
¼ cup of wheatgrass