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

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
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