Okra, Avocado and Tomato Salad With Chili and Lime Juice [Photo/Andrew Scrivani for The New York Times]
There is no need for oil in this salad. If you want less viscosity, you can marinate the okra in vinegar and salt first, but you will lose the beautiful color. You must serve this right away.
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)
1. 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.
2. 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.
Yield: Serves four to six.
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.
Nutritional information per serving (four servings): 142 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 19 grams carbohydrates; 9 grams dietary fiber; 20 milligrams sodium (does not include salt to taste); 4 grams protein
Nutritional information per serving (six servings): 95 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 12 grams carbohydrates; 6 grams dietary fiber; 13 milligrams sodium (does not include salt to taste); 3 grams protein