This salad is so amazing. All of bright notes with the crunchy smoked almonds. I did not use the yogurt base. I made Ladolemono and tossed the whole salad with some arugula in it then topped it with the almonds and some fennel fronds. I used the ladolemono as a marintate for the chicken sprinkled on some greek seasoning before grilling and added more dressing to the chicken to serve. Pickled Beet Salad Chef Michael Psilakis |Greek Lemon-Garlic Sauce (Ladolemono) – TODAY.com