This robust, colourful salad combines spring greens, lettuce, kale and red cabbage with avocado, pear and walnuts in a honey mustard dressing.
1 person made this
4 leaves of spring greens, trimmed and finely chopped
1/3 bunch kale, trimmed and sliced
1 head romaine lettuce, sliced
1/4 small head red cabbage, sliced
1 pear, cubed
1/2 Spanish onion, finely diced
1/2 orange pepper, diced
1/2 avocado - peeled, pitted, and diced
1/2 carrot, grated
5 cherry tomatoes, halved
7 walnut halves, crushed
2 tablespoons raisins, or to taste
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon wild honey
1 tablespoon oregano, crushed
1 1/2 teaspoons chilli powder
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon crushed black peppercorns
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Method Prep:30min › Ready in:30min
Mix spring greens, kale, lettuce, cabbage, pear, onion, orange pepper, avocado, carrot, tomatoes, walnuts and raisins together in a large bowl.
Combine olive oil, vinegar, honey, oregano, chilli powder, mustard, 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.