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Ingredients
- 4 collard leaves(arwi k pate), finely chopped
- ⅓ bunch kale(cabbage),chopped
- 1 head romaine lettuce(salad type leef, chopped
- ¼ small head red cabbage, chopped
- 1 Bosc pear(nashpati), cubed
- ½ Bermuda onion( large white or yellow onion ), finely diced
- ½ orange bell pepper(shimla mrch type, diced
- ½ Florida avocado(magher nashpati) – peeled, pitted, and diced
- ½ carrot, grated
- 5 cherry tomatoes, halved
- 7 walnut halves, crushed
- 2 tbsp raisins, or to taste
Dressing:
- 6 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp wildflower honey
- 1 tbsp oregano, crushed
- 1 ½ tsp chili powder
- 1 tsp Dijon mustard(rai)
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp crushed black pepper corns
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Directions
- Mix collard leaves, kale(cabbage), romaine, cabbage, pear(nashpati), onion, orange bell pepper, avocado(magher nashpati), carrot, tomatoes, walnuts, and raisins together in a large bowl.
- Combine olive oil, vinegar(sirka), honey, oregano, chili powder, mustard(rai), garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.
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