Those of you who know me well, know I’m
a fan of obsessed with a Greek restaurant in San Francisco called Souvla. The salad, the soup, the fries. It’s all so yummy. I’m constantly struggling with whether it’s a good thing or a bad thing that they don’t have a location in my North Beach neighborhood. Judging by my most recent bank statement, I’m thinking it’s good.
I’m so excited about this salad because I think I’ve kinda sorta in some way managed to replicate their amazing lamb salad. Instead of using traditional Greek yogurt, I use Kite Hill’s almond milk Greek yogurt, and I omit the feta cheese. My mom’s side of the family is Greek, and I’m a big lover of feta cheese, so might have to add that back in there eventually. You know just cause I don’t want to dishonor my family and all 🙂
Let me know what you think!
Chicken kale salad with harissa-spiked yogurtPrint This
- 4 cups of chopped kale (I use Tuscan kale)
- 1 cup shredded chicken (I use a combo of white and dark meat from a rotisserie chicken)
- 2-3 radishes, sliced
- 1/4 cup cucumber, sliced
- 1/4 cup picked onions
- 1/2 container of Kite Hill almond yogurt (comes out to about 2.7 oz)
- 1/4 tsp harissa*
- 1 garlic clove, minced
- Juice from 1 lemon (about 1.5 tbsp)
- 1/4 cup extra-virgin olive oil
- Salt and Pepper to taste
- Optional: Greek seasoning like Primal Palate Super Gryo , Microgreens
In a small bowl, mix together the yogurt, harissa, garlic, lemon juice, olive oil, and salt and pepper. I also tried sprinkling some Primal Palate Syper Gyro seasoning on there which was delicious. Not necessary though! Pour over a bowl of the chopped kale and give it a little massage. I know massaging kale seems weird but it breaks down the bitterness.
Throw on your toppings of chicken, radishes, cucumber, and pickled onions. Top with microgreens and enjoy!
*Harissa blends have a varying degree of spiciness I've heard. Mine is from Trader Joe's and I tested it before adding it to my yogurt. You can add more or less depending on how much spiciness you want! With the recipe now, it's not spicy to me. It more just gives it a bit of a kick.