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Healthy Cauliflower and Edamame Salad |
"I absolutely love potato salads. But, they have too many calories (or as we say in my house, kill-ories) to be enjoyed frequently. This is a healthy and absolutely delicious alternative. I couldn't stop eating as I was mixing the salad. You can eat it right away or keep in your fridge for up to a week and enjoy daily."
Ingredients :
- 1 head cauliflower, cut into bite-size pieces
- 1/2 (12 ounce) package frozen shelled edamame (green soybeans)
- 4 hard-cooked eggs, chopped
- 3 ribs celery, chopped, or to taste
- 1 large bell pepper, chopped, or to taste
- 1 (5.3 ounce) container plain Greek yogurt
- 1 bunch radishes, sliced, or to taste
- 4 green onions, chopped, or to taste
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard (such as Grey Poupon®)
- 2 kosher dill pickles, chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 sprig fresh dill, chopped
- salt and ground black pepper to taste
Instructions :
Prep : 20M | Cook : 8M | Ready in : 23M |
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- Place cauliflower and 1/2 cup water in a microwave-safe bowl. Cook in the microwave until tender, 2 to 3 minutes; drain. Place edamame in a microwave-safe bowl; cook in the microwave until tender, 1 to 2 minutes.
- Combine cauliflower, edamame, eggs, celery, bell pepper, yogurt, radishes, green onions, mayonnaise, mustard, pickles, olive oil, garlic, dill, salt, and black pepper together in a bowl; toss to distribute.
Notes :
- You can use any veggies and herbs you have on hand for this recipe.
- I used half of the edamame package, but you can use it all, if desired.
- Adjust the taste: you may want more mayo or more mustard. It's all up to you!
- Stove top option for cooking cauliflower: Bring water to boil and a bit of salt in a pot. Add cauliflower and cook to desired consistency, 5 to 7 minutes; strain and cool.
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