This lively combination is inspired by one of my favorite Mexican salads, which is made with diced cooked cactus paddles (nopales), onion, tomato and avocado. Cactus paddles are gooey, like okra, so I figured okra could stand in for nopales in this salad. The result is prettier and, I think, tastier — and certainly easier to work with than cactus. There is no need for oil in this salad. If you want less viscosity, you can marinate the okra in vinegar and salt first (see this week’s other recipes), but you will lose the beautiful color. You must serve this right away.
Ingredients
- 1 pound okra
- 1 jalapeño pepper, seeded if desired, minced
- 1 Hass avocado, cut in small dice
- 1 pound tomatoes, cut in small dice
- 1 small white or red onion, chopped, soaked for five minutes in cold water, then drained and rinsed optional
- Salt to taste
- ½ cup chopped cilantro
- 5 to 6 tablespoons fresh lime juice
- 1 to 2 ounces crumbled queso fresco or feta for serving optional
- Nutritional Information
Nutritional analysis per serving (4 servings)
128 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 4 grams protein; 21 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves four to six
Preparation
- Trim the stems and tips from the okra, and place it in a steamer above 1 inch of boiling water. Cover and steam four minutes or until crisp-tender. Drain and rinse with cold water, then slice about 1/4 inch thick and place in a large bowl.
- Add the jalapeño, avocado, tomatoes and onion, if using. Season generously with salt, and toss together. Add the cilantro and lime juice, and toss well. Serve garnished with crumbled queso fresco, if desired.
- Advance preparation: Because the colors will fade and the okra will become impossibly viscous, it’s best to serve this soon after assembling and tossing.
10 minutes
Dining and Cooking