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Fresh Okra, Corn And Tomato Salad
Fresh Okra Corn And Tomato Salad
"Okra, sometimes referred to as “lady’s finger,” comes in green and red. Both varieties taste the same. It’s frequently used in Southern American cuisine and is a staple in gumbo. Some people find it unappealing due to its slimy texture. But, with this recipe, you won’t even notice that. Okra is rich in nutrients and has antioxidant properties. This recipe is an elevated version of a classic southern salad. Pair with Gruner Veltliner and other light white wines. "
Serves8
Preparation Time15 min
Cooking Time45 min
Ingredients
- 12 ounces okra
- 3 large tomatoes
- 1 medium onion
- 6 cloves garlic
- 1 cup Cotija
- 1 cup Fresh Oregano
- 1 cup celery leaves
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 tablespoons sour cream
Instructions
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25 minutes to roast the corn. Turn to get all sides roasted. Cut kernels off the cob.
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Dice tomatoes, onions
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Mince garlic
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Sweat onions in 1 tbsp of olive oil
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Once the onions are translucent add the garlic.
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Next, add the okra and corn. Cook until just warm.
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Meanwhile combine lemon juice, salt, pepper, and remaining olive and whisk into a dressing.
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Pour warmed vegetables into a bowl, add oregano and tomatoes. Combine with the dressing.
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Pour salad onto serving dish and top with celery leaves, sour cream, and smoked paprika.
