Fashion, Food and a Kale Greek Salad



My friend Katie recently launched a fashion blog devoted to styling women with different body types, hence the name of her site: While I can whip up a mean bolognese in the kitch, I can’t find my way out of a Gap. Simply, I feel more comfortable holding a spatula than a clutch and sexier in an apron than stilettos. Luckily, Katie wanted to style me in exchange for a recipe for her blog – what a deal!

While everything I make on this blog is from fresh and healthy ingredients, I understand that sometimes a pasta or pasta salad might be too much when you’re in the mood for something super light. This is what I love about the spiralizer – it’s completely versatile! I like salads, but now that I’ve become Inspiralized, I’ve learned to be more creative with my ingredients and create salads that use the same ingredients but offer more textures, shapes and therefore flavors (yes, foods taste different depending on how they’re cut or not cut.)

Take the cucumber for example. How many times can you have a salad with diced or sliced cucumbers? While they are certainly a refreshing addition to any salad, they can get a bit….. well, boring. So while Katie was glammin‘ me up for her blog, I decided to glam it up for mine.

Next time you make a salad that calls for cucumber, run it through the spiralizer. By using the ribbon blade here, you’ll enjoy cucumbers a bit differently. Heck, you may make them the main event of your salad! This method goes for any veggie…. so glam it up with carrots, onions, whatever!



For Katie, I created a modern healthy spin on the classic Greek Salad, using kale instead of romaine lettuce for extra nutrients and adding in avocados for some healthy fats.


Kale Greek Salad with Cucumber Ribbons

Nutritional Data*

Calories: 350
Carbohydrates: 16.65
Fat: 30.2 g
Protein: 6.27 g

*This is a rough calculation, made from

Kale Greek Salad with Spiralized Cucumbers

A kale Greek salad with spiralized cucumbers.


  • For the dressing
  • 1/4 cup of olive oil
  • 1/4 cup red wine vinegar
  • 2 large garlic cloves minced
  • juice of 1 small lemon
  • 8 cranks of peppercorn grinder
  • 10 cranks of sea salt grinder
  • 2 tsp dried oregano
  • 1 tsp Dijon mustard
  • For the salad
  • 1.5-2 cucumbers Blade A
  • 3/4 cup pitless Kalamata olives halved
  • 6-8 cups chopped kale
  • 1/2 cup of crumbled feta
  • 12 cherry tomatoes halved
  • 1 small onion sliced
  • 2 avocados insides diced
  • pinch of garlic powder
  • cooking spray


  • Prepare the dressing by combining all of the ingredients and whisk together or put in a jar and shake. Place the kale in bowl and pour over dressing, stirring to combine thoroughly. Set aside to let kale soften a bit with the dressing.
  • Place a medium skillet on medium-high heat and coat with cooking spray. Place the halved tomatoes on a plate with the sliced side facing up. Season with salt, pepper and a pinch of garlic powder. Add the tomatoes to the skillet sliced side down and cook for 1-2 minutes, flip over and cook another 1 minute.
  • Add the tomatoes and all of the ingredients except for the feta to the salad bowl and mix to combine. Plate onto dishes, top with feta and enjoy!


Add your favorite protein to the top - I suggest grilled chicken or shrimp. For this salad, we heated up some leftover rotisserie chicken in a skillet and added it in.

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