Make cauliflower “snowflakes”: Cut half a head of cauliflower into florets (discard tough stem). Pulse in a food processor until it resembles fine snow or rice. Don’t over-process – stop when you have small, uniform pieces. Transfer to a large bowl.

Prep vegetables: Dice 3-4 Persian cucumbers. Quarter 1 cup cherry tomatoes. Roughly chop 2 cups arugula and a large handful of parsley. Finely dice ¼ red onion. Cut 1 avocado into small chunks (do this last to prevent browning). Add all to bowl with cauliflower.

Add crunch & cheese: Roughly chop ⅓ cup roasted pistachios (or walnuts/pine nuts). Crumble 2-3 oz feta cheese. Add both to the salad bowl. For EBT budget, you can omit nuts or use sunflower seeds.

Make the dressing: In a jar with lid, combine ¼ cup olive oil, zest and juice of 1 lemon, 1 tsp mustard, 2 minced garlic cloves, 1.5 tbsp chopped fresh oregano (or 1½ tsp dried), 1 tsp Aleppo pepper (or red pepper flakes), salt, and black pepper. Shake vigorously until emulsified.

Assemble & serve: Pour dressing over salad and toss thoroughly. Taste and adjust seasoning. Serve immediately. For meal prep, store dressing separately and add avocado, nuts, and dressing just before eating.