TBH, there's only one reason we go to Souvla. The salad.
Sure, we're big fans of the baklava froyo and those fries are seriously addictive, but there's something about the chicken salad that manages to be simultaneously healthy and oh-so-filling. It probably has something to do with the dressing.
A Greek take on traditional ranch dressing, Souvla's granch subs Greek yogurt and buttermilk powder for the traditional buttermilk and sour cream to create a lighter, less-guilty version with a slight tang that goes well on just about anything. In honor of the restaurant's expanding empire—a new location on Divis. and one coming soon to the Mission—we locked down the recipe so you can have Souvla salads at home. You're welcome.
(Yields 1 pint)
1 pint Greek yogurt
1/4 cup buttermilk powder
2 Tbsp fresh chives, finely chopped
2 Tbsp Italian flat leaf parsley, finely chopped
2 Tbsp fresh dill, finely chopped
4 Tbsp fresh lemon juice
1 Tbsp garlic, finely chopped
Kosher salt season to taste
1. Whisk lemon juice with buttermilk powder until smooth and without clumps.
2. Fold in Greek yogurt
3. Fold in chopped herbs and chopped garlic
4. Season to taste, and serve immediately, or place in sealed container and refrigerate for up to one week.
(Photo by Kassie Borreson)