Peel and mince the garlic and add it to a large salad bowl along with the olive oil, lime juice, agave, mustard, salt, and pepper. Taste and adjust. You want a very bright, vibrant dressing, so go ahead and add more lime juice and/or salt and/or pepper to make it really “pop” on your tongue.
Trim and dice the fennel. How big? You want a pretty small dice—the goal is to have all the salad components more or less the same size, and pepitas are the size they are, so a dice about as wide as a pumpkin seed (or a bit bigger) is ideal. Add the fennel to the dressing.
Peel, de-seed, and dice the cucumber. Add to the bowl.
Trim and dice the celery, Into the bowl it goes.
Trim and dice the green pepper, add it to the bowl.
Trim, de-seed, and dice the jalapeño, if using, and, obviously, add it to the bowl.
Toss everything with the dressing. Taste and add more salt and/or pepper if you want.
Remove the mint leaves from their springs and stack them on a clean cutting surface. Roll them into a little bundle and cut into thin ribbons. Scatter the mint, pepitas, sprouted lentils, and sprouts on the salad. Serve it up.