Okra Avocado And Tomato Salad With Chili And Lime Juice Recipes

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CHARRED OKRA SALAD WITH GARLICKY YOGURT



Charred Okra Salad With Garlicky Yogurt image

Broiling okra until golden crisps it nicely throughout and chars it at the edges. In this recipe, it's then spiced with cumin and turned into a salad filled with herbs, lettuces, tomatoes and other vegetables. Dressed with yogurt and topped with spicy cayenne onions, it makes a flavorful and unusual side dish or a light, vegetable-filled meal.

Provided by Melissa Clark

Categories     salads and dressings, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 15

2 limes, halved
1 medium red onion, thinly sliced (about 2 cups)
1 teaspoon honey
Salt and pepper
1/4 teaspoon ground cayenne, plus more to taste
1 1/4 pounds okra pods (about 7 cups), washed, stem ends trimmed, pods halved lengthwise
3 to 4 tablespoons extra-virgin olive oil, plus more as needed
1 1/4 teaspoons ground cumin, plus more to taste
1/4 cup whole-milk plain yogurt
1 garlic clove, finely grated or minced
2 cups baby lettuces, Little Gem or Boston lettuce, washed and torn into bite-size pieces
1 cup arugula or radicchio, washed and torn into bite-size pieces
1 cup coarsely chopped mixed herbs, such as cilantro, basil and dill
3/4 cup thinly sliced cucumber
3/4 cup halved cherry or grape tomatoes

Steps:

  • Squeeze the juice of half a lime into a bowl and add the red onion slices, then stir in honey, a large pinch each of salt and pepper, and cayenne. Let sit at room temperature while preparing the other ingredients (or for at least 30 minutes for the flavors to meld). Stir occasionally. Before serving, taste and add more salt or squeeze in more lime juice, if you like.
  • Heat the broiler and line a sheet pan with foil. Add okra to the pan, drizzle with enough oil to coat the pods and sprinkle with salt, tossing well. Arrange okra into one layer. Broil until tender and charred, 5 to 8 minutes. Sprinkle with cumin right out of the oven while still hot. Taste and add more salt or cumin, if you like. Let cool slightly.
  • While the okra broils, make the dressing: In a small bowl, combine yogurt, garlic and a squeeze or two of lime juice. Slowly whisk in 3 to 4 tablespoons of oil until the dressing has the texture of heavy cream. Season with salt and pepper to taste.
  • Assemble the salad: In a large bowl, combine lettuce, arugula, herbs, cucumber and tomato. Season to taste with a squeeze of lime juice, a little more olive oil to coat the vegetables, and salt and pepper, tossing well.
  • To serve, place salad on individual plates. Top with okra. Drizzle with yogurt dressing, and garnish with some of the cayenne onions. Serve immediately.

TOMATO AND OKRA SALAD



Tomato and Okra Salad image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 18

1 pound okra
3 large ripe tomatoes, peeled, seeded, and coarsely chopped
1 small head Boston lettuce
1/4 cup Classic Vinaigrette, recipe follows
2 teaspoons Chile Oil, or to taste, recipe follows
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon-style mustard
Pinch of sugar
Salt and freshly ground black pepper, to taste
9 tablespoons extra-virgin olive oil
1 cup peanut oil
6 fresh bird chiles, or to taste
1 1/2 pounds fresh okra pods
1 tablespoon vegetable oil
1 medium onion, minced
2 1/2 cups beef stock
1 teaspoon freshly squeezed lemon juice

Steps:

  • Wash and top and tail the okra, discarding any blemished or hard pods. Cook the okra as for boiled okra (see recipe below). Drain it and allow it to cool. Prepare the tomatoes. Wash the lettuce, break it into leaves, pat dry, and arrange the leaves on a large platter. Mound the okra on top of the lettuce and top with the chopped tomatoes. When ready to serve, dress the salad with vinaigrette to which you have added 2 teaspoons of chile oil.
  • Combine all the ingredients except the olive oil in a small glass bowl and beat well with a fork or wire whisk. Gradually drizzle in the olive oil, making sure that all the ingredients are well mixed. Serve at once in a sauceboat or drizzle over the salad and toss. Yield: about 3/4 cup
  • Place the chiles in the oil in a fancy cruet and allow them to rest for 1 week, until they have flavored the oil. Add a drop or two of the oil to your usual cooking oil for a special zap. Yield: 1 cup
  • Wash and top and tail the okra, discarding any blemished or hard pods. Heat the oil in a heavy saucepan and saute the onion until it is translucent. Add the okra and cook it for 3 minutes, stirring constantly. Add the stock, cover, and cook for an additional 10 minutes, or until the okra is fork-tender. Add the lemon juice and serve hot.

OKRA, AVOCADO AND TOMATO SALAD WITH CHILI AND LIME JUICE



Okra, Avocado and Tomato Salad With Chili and Lime Juice image

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.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 10m

Yield Serves four to six

Number Of Ingredients 9

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
1/2 cup chopped cilantro
5 to 6 tablespoons fresh lime juice
1 to 2 ounces crumbled queso fresco or feta for serving optional

Steps:

  • 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.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 471 milligrams, Sugar 4 grams

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