Corena’s Kitchen
Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.
Cauliflower and Edamame Salad
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(R))
- 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
Directions
- 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.