Plan ahead:
Make sure to have plenty of mature sprouts on hand before putting this together. You will need 3 1/2 cups of chopped leafy sprouts such as alfalfa, clover, broccoli, fenugreek, kale or cabbage. If you want some heat, make certain to also have some radish or mustard sprouts, too.

Ingredients:
3 1/2 cups (175 g) of chopped leafy sprouts
1 to 2 cups (235 to 470 ml) of water or veggie broth
1 cup (150 g) diced carrot, tomato, celery, fresh peas or a combination of any raw crunchy veggies
Seasonings of your choice

Put all sprouts and chopped crunchy veggies in a large bowl. Add water or veggie broth. Season to taste. Put the bowl in the fridge to chill. Eat raw and chilled.

Seasoning suggestions:
Italian: basil, oregano, marjoram, rosemary, thyme
Middle Eastern: ground cumin, ground coriander, salt, cayenne pepper
Mexican: chili powder, salt, cumin, garlic powder, oregano, onion powder, paprika
Oriental: tamari, powdered ginger, garlic powder, onion powder, prepared mustard