Venezuelan Okra Salad

Ingredients

• 500g (1.1 lb) okra 500g (1.1 lb) okra
• 2 large tomatoes, diced 2 large tomatoes, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cucumber, diced 1 cucumber, diced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• Juice of 2 limes Juice of 2 limes
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 4g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Bring a pot of salted water to a boil. Add the okra and blanch for 2 minutes. Drain and rinse with cold water to stop the cooking process. Cut the okra into bite-sized pieces.
2. 2.
   In a large bowl, combine the diced tomatoes, bell peppers, cucumber, red onion, and cilantro.
3. 3.
   In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper to make the dressing.
4. 4.
   Add the okra to the vegetable mixture and pour the dressing over it. Toss gently to combine.
5. 5.
   Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve chilled and garnish with additional cilantro, if desired.

Treat your ingredients with care...

• Okra — To retain the vibrant green color and prevent sliminess, blanch the okra for a short time and rinse with cold water immediately.
• Lime juice — Freshly squeezed lime juice adds a bright and tangy flavor. Use ripe limes for maximum juice extraction.
• Chili powder — Adjust the amount of chili powder according to your spice preference. Add more for a spicier salad or reduce for a milder version.

Tips & Tricks

• For added crunch, you can lightly toast some pumpkin seeds and sprinkle them over the salad before serving.
• If you prefer a sweeter flavor, you can add a teaspoon of honey or maple syrup to the dressing.
• Feel free to customize the salad by adding avocado slices or grilled shrimp for a heartier meal.
• Make sure to let the salad marinate for at least 30 minutes to allow the flavors to develop fully.
• Leftovers can be stored in the refrigerator for up to 2 days. The flavors may intensify over time.

Serving advice

Serve the Venezuelan Okra Salad as a refreshing side dish alongside grilled meats or fish. It also makes a delicious light lunch when paired with crusty bread or as a topping for tacos or quesadillas.

Presentation advice

To enhance the presentation, arrange the salad on a large platter and garnish with additional cilantro leaves. The vibrant colors of the vegetables will make the dish visually appealing.