Plan ahead:
Sprouted Alfalfa or clover needs about 5 to 7 days
Sprouted Mung needs about 2 to 3 days

For the Salad
1 C strawberries – sliced
1 C blueberries
1 C fresh cubed pineapple
2 kiwis peeled and sliced into half moons
2 C sprouted mung beans
2 C Alfalfa or Clover Sprouts 

For the Sauce
½ C coconut cream
½ C full fat coconut milk
1 T lemon juice
1 T sweetener such as maple syrup or honey or to taste

Mint for garnish (optional) 

Fruit Prep: Rinse all fruit. Remove tops from the strawberries and then slice them into quarters. Pineapple should be diced into one-inch cubes. Kiwis should be peeled and then sliced into half-moons. Set aside the fruit.

Coconut Sauce Prep: In a medium bowl, whisk together the ingredients for the coconut sauce. Add sweetener to taste

Fruit Salad Prep: Gently and lightly toss the fruit together. Slowly pour on about half of the coconut sauce. Set aside in the refrigerator until ready to serve.

Just before serving place a heaping of alfalfa or clover sprouts on a plate, add some mung bean sprouts. After removing the fruit from the refrigerator, slowly pour the remainder of the coconut sauce over the fruit salad. Scoop some fruit salad onto the plates of sprouts.

Garnish with the mint (optional).
Enjoy!