Recipe of the Month

May 2016: Kale, Avocado and Spiralized Zucchini Salad

IMG_4345-001A recent trend has been spirazling foods, such as carrots, zucchinis, apples and squash. Spirazling is the art of turning veggies and fruits into noodles to create a healthy, low-carb, low-calorie alternative to pasta. This cooking method creates a gluten-free, paleo, vegan/vegetarian friendly way to eat. You can top with your favorite protein or sauce, or add the noodles into a salad for a little more substance, like we did with this recipe! This recipe is quick, easy and makes for a light, healthy meal or side dish. If you need a little more sustenance, add in some organic meat or plant based protein. Here are a few options on where to find different spirazliers varying in price: William-SonomaTarget, Bed Bath & Beyond, Amazon


  • 2 handfuls of kale, rinsed, de-stemmed and chopped
  • 1 zucchini, rinsed, ends cut off and spirazlied
  • Coconut and olive oil
  • Seasonings, to taste (salt, black pepper, garlic, paprika, Italian seasoing)
  • Chopped walnuts or toasted sesame seeds
  • 1/3 avocado, chopped


  1. Spiralize zucchini. Sprinkle noodles with a little salt (to extract water) and let them sit for 5-10 minutes. Squeeze out excess water and dry with paper towel.
  2. Heat medium sized pan over medium heat.
  3. Massage kale with coconut oil and add to pan. Allow kale to cook for a 3-5 minutes, stirring occasionally.
  4. Add zucchini noodles to pan and mix together. Optional: add about 1 teaspoon olive oil and stir well (I did this- made it a little tastier).
  5. Add seasonings of choice (I used pink Himalayan salt, pepper, garlic and paprika) and saute about 3-5 minutes.
  6. Pour kale and noodles into a bowl. Top with chopped walnuts/sesame seeds/pine nuts and avocado. Enjoy!