Salad with avocado cucumber and sprouted buckwheat

1. Cut the cucumber into thin slices.
2. Put the arugula in a salad bowl.
3. Beautifully lay out the cucumber circles around the arugula, put a little in the center of the salad bowl on top of the leaves.
4. Put the sprouted buckwheat on top, distribute it evenly.
5. Using a small spoon, put the avocado pulp on the buckwheat.
6. Squeeze the juice from half a red grapefruit, mix it with salt and pepper.
7. Season the salad with grapefruit juice, trying to pour all the pieces of avocado - this will prevent them from darkening.

Salad can be served to the table. Bon appetit!