Healthy Cauliflower and Edamame Salad recipe

All Recipes Salad Vegetable Salad Recipes Cauliflower

Ingredients

1 head cauliflower, cut into bite-size pieces
½ (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

Nutrition Info

178.1 calories
carbohydrate: 10.5 g
cholesterol: 112 mg
fat: 11.9 g
fiber: 3.8 g
protein: 9 g
saturatedFat: 2.8 g
servingSize: -
sodium: 210.7 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 cups

Recipe Note

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.

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