Fall Mediterrenean Salad

A mix of crunchy, creamy, lemony, salty Mediterranean flavors with pistachios and a dressing that's so good you’ll want to put it on absolutely everything.

By @shredhappens

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.5 head cauliflower
• 4 pieces persian cucumbers
• 0.25 cup cherry tomatoes
• 2 cups arugula
• 1 large handful fresh flat parsley
• 0.25 piece red onion
• 1 large avocado
• 0.33 cups roasted pistachios
• 3 oz feta
• 0.25 cup olive oil
• 1 piece large lemon
• 1 tsp mustard
• 2 pieces garlic cloves
• 1.5 tbsp fresh oregano
• 1 tsp aleppo pepper
• 2 pinches salt
• 2 pinches pepper

Instructions

1. Process half a head of a cauliflower (just the florets) in a food processor until super fine to create what is referred to as 'cauliflower snowflakes'. Add it to a bowl.
2. Add 3-4 finely diced persian cucumbers, quarter up a cup of cherry tomatoes, roughly chop 2 cups of arugula and a super large handful of fresh flat parsley, a quarter red onion finely diced, 1 large avocado cut into small chunks to the bowl.
3. Add 1/3 cups of roughly chopped roasted pistachios and crumble up 2-3 oz of feta to the bowl for a little more crunchy and Mediterranean flavor.
4. To make the dressing, grab a medium sized jar and add 1/4 cup of a great olive, the zest & juice of 1 large lemon, 1 tsp mustard, 2 finely minced garlic cloves, 1.5 tbsp super finely chopped fresh oregano, 1 tsp aleppo pepper, a couple pinches salt & pepper. Close it, shake it really well, then taste and adjust as you wish.
5. Top the dressing with the salad, toss really well, then taste and adjust again. This is great served right away, but if you make it in advance, keep the dressing and avocado + pistachios separately.