Mega Kale Salad with Tahini Dressing

Start by finely chopping a mountain of curly and flat Tuscan kale. Shred the romaine lettuce. Chop the cucumbers, jalapeño, and grape tomatoes. In a large bowl, combine the chopped kales, romaine, cucumbers, jalapeño, and grape tomatoes. Toss in some sprouts. For the dressing, mix @seedandmill tahini, olive oil, lemon juice, and water until smooth. Pour the dressing over the salad ingredients. Generously sprinkle sea salt. Massage everything together thoroughly with your hands. This process helps break down the roughage of the kale for better digestion.