Rinse romaine lettuce, red leaf lettuce, dandelion leaves, tomatoes, avocado, red onion and basil, then arrange them on a large platter.
Note: Tear the greens instead of chopping with a knife. It will keep them crisper when stored in the fridge.
For the dressing combine olive oil, lemon juice, balsamic vinegar, garlic clove, black pepper, cardamom, and salt.
Top salad with almonds and cranberries.