• 1 bundle kale
• 1 bundle collard greens
• Dill basil and parsley to your liking
• 1/2 cup sprouts
• 6 oz fresh gooseberries cut in halves
• 1 cup toasted sprouted nuts

DRESSING:

• 2 tbsp walnut oil
• 2 tbsp olive oil
• 1 heaping tbsp tahini
• 1/2 lemon juiced
• 1 small whole lime
• salt and pepper to taste