Salad:

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½ head of cauliflower

½ purple cabbage

3 persian cucumbers

1 avocado

⅓ cup toasted walnuts, pistachios, or pine nuts

2 oz feta

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Dressing:

¼ cup quality olive oil

1 large lemon or 2 small lemons

1 tbsp dijon mustard

1 tsp chili flakes

1 tsp oregano

1 tsp garlic powder or 2-3 cloves garlic

salt and pepper to taste

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1. For the base I used ½ head of small cauliflower that I turned into snowflakes in the food processor. This is key to make it super fine (you want it to be like snowflakes) so dont use bagged cauli. Add it to a bowl.

2. To the bowl add ½ small purple cabbage, super finely diced. The goal is to get this super small.

3. Finely dice 3 persian cucumbers and add it to the bowl with a bunch of fresh flat parsley super finely chopped, 1 large avocado cubed.

4. To take this to the top, I added ⅓ cup toasted walnuts (pistachios or pine nuts are ok too), and topped it with 2-ish ounces crumbled feta.

5. To make the dressing, grab a mason jar and add ¼ cup of GOOD olive, the zest + juice of 1 large lemon (or 2 small lemons), 1 tbsp dijon mustard, 1 tsp aleppo pepper or chili flakes of choice, 1 tsp oregano or thyme, 1 tsp garlic powder, a couple pinches sea salt, fresh ground pepper. Close the lid and give it a good shakey shake. Give it a taste test and adjust to your liking.

6. Pour dressing over salad, toss well, taste, and modify however way you want.

7. This salad is best enjoyed served immediately. If prepping in advance, keep dressing separate.