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Kale Greek Salad with Spiralized Cucumbers

Ingredients

  • 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

Instructions

  • 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!

Recipe Notes

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.
A kale Greek salad with spiralized cucumbers.