|Saturated Fat Acids||0.2 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
With kitchen shears, cut the cress from the bed. Set aside about 1 teaspoon as a garnish. Transfer remaining sprouts to a blender.
Rinse and peel cucumber; cut one thick slice and set aside as a garnish. Coarsely chop remaining cucumber.
Add chopped cucumber, celery juice and ice cubes to the blender; puree on high speed until smooth. Pour into a glass and serve garnished with reserved cress and cucumber slice.