Sweet corn, green peas, ridge gourd, opo squash, jicama, tomato, cucumber, carrot, purslane, cranberries, nuts n seeds (soaked overnight), mint, cilantro, orange, lemon. Finally, add some spices like Herbs de Provence, or Indian Chaat Masala.

1. Make sure all ingredients are equally soft. Keeping this in mind, carrots should be steamed; nuts & seeds should be soaked overnight; jicama should be chopped fine or shredded if hard.
2. Make sure salad has both sweet and sour components. Most ingredients are mildly sweet. Oranges are both sweet & sour. Lemon is sour.
3. Make sure the salad is colorful: yellow (sweet corn), red (tomatoes, carrots), green (purslane, green peas, fresh herbs), white (jicama), orange (oranges).
4. We can add any spice mix to taste.

Interestingly, this salad has all the components adocated in a Whole Food Plant-Based (WFPB) diet: grains (sweet corn), legumes (green peas | edamame beans | 'chholia'), fruits (cranberries, orange), veggies (plentiful), nuts & seeds, herbs & spices. In addition, if we were to add some ground flax seeds and some cruciferous veggies, Dr Greger (a prominent WFPB doctor) would smile ear to ear. I kinda avoid cruciferous veggies in salads because they tend to be bitter[ but I'm pretty sure that a little bit of steamed curly kale or steamed collards — finely chopped — will be just fine.

• Sweet corn (organic, frozen) — sweet corn is a must for its bright yellow color and its unique taste.
• Green peas (organic, frozen) — if fresh 'chholia' is available in the market, use 'chholia' instead. Or replace by fresh edamame beans from Trader Joe's (these are ready-to-eat, blanched); maybe frozen edamame beans are also fine. If you add all of these together, that would also be fine.
• Ridge gourd and opo squash — chopped fine. We can also use snake gourd or parval, chopped fine.
• Jicama — I buy the fresh, juicy ones from Chinese stands at Farmers Market nearby. Those available in regular stores tend to be hard, in which case we should chop very fine or perhaps shred it using a grater.
• Tomato — any tomatoes will do. Chopped fine.
• Cucumber — buy slender cucumbers with soft skin. Trader Joe's sells them near my place.
• Carrots — steamed, then dice into small pieces.
• Purslane — this is a weed (USDA classifies it as a "noxious weed":) ). Very nutritious. I buy from Farmers Market (fresh), also found in Felipe's (not so fresh). Both leaves and stems are edible. Chop stems into 1cm long pieces, then place all these pieces in a large bowl[ soil particles will settle down at the bottom[ just skim the purslane pieces that keep floating at the top. Purslane will add a unique flavor to the salad!
• Cranberries — dry, sugar-free cranberries, soaked overnight. I think the salad will taste good even without them — add an extra orange instead. Not sure if fresh cranberries will be okay — they are too tart.
• Nuts & seeds (almonds, sunflower seeds, pumpkin seeds, "magaj") — soaked overnight. Soaking is important to soften them so that their crunchiness matches the crunchiness of all other ingredients. We can add any nuts & seeds; I don't think they contribute to the overall taste or presentation much. Maybe an avocado (sliced into small pieces, served as a topping without mixing into the salad) will also be fine. But don't skip nuts, seeds, avocado altogether to make it fat-free — from nutrition perspective, a little bit of fat is helpful for salads. In WFPB, we get fats from whole foods instead of extracts like oils.
• Fresh herbs (mint, cilantro, dill) — I collect all these leaves (without the stems) into a bundle, then repeatedly break them into smaller pieces with my fingers.
• Orange — chopped into small-sized pieces.
• Lemon — plentiful.
• Vinegar — I added some 'coconut vinegar'. I think any sweetish vinegar will do.
• Spice mix — for mild flavors, Herbs de Provence from Trader Joe's or some dried herb mixture from Rose International Market (Persian Store near Castro & El Camino, near my place). For strong flavor, add 'Chaat Masala'. This salad may be eaten without any spice mix as well!
• Salt: None. Please don't add any salt (no rock salt either).
• Sorrel leaves, rhubarb: both of these are tart! I buy them whenever I find fresh ones at Farmers' Market. If we mince sorrel leaves / rhubarb really fine, I think it will add an interesting flavor to the salad.