1 cup mixed alfalfa, mung, and fenugreek sprouts or 1 cup {Sprout Spree} sprouts
2  chopped celery stalks
1/2 cup sliced mushrooms
1  chopped red onion
1  chopped green bell pepper
1  clove garlic, crushed
2 tablespoons parsley
1/2 teaspoon oregano

1 tablespoon olive oil
1  lemon, juiced
1 teaspoon honey
1 tablespoon kelp or 1 tablespoon dulse
1  bed of buckwheat lettuce

Blend dressing and mix with the vegetables. Refrigerate or let sit for a while. Serve on a bed of buckwheat lettuce.