| Prep: 20 mins | Cook: 35 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 20g | 2g | 25g |
| sugars | fibre | protein | salt |
| 8g | 9g | 6g | 0.45g |
Deep in the heart of every one of my recipes, you’ll find a little homage to Nebraska, my roots. These dishes, like the beloved Fried Okra Salad, bring forth the Midwest’s commitment to wholesome, farm-fresh ingredients and comfort food with a twist.
Farm Fresh and Nutritious
A bouquet of nutrients, the Fried Okra Salad ticks all the boxes when it comes to health benefits. From the fresh-cut okra to the ripe avocados, each mouthful promises a rich source of dietary fiber, Vitamin C, Vitamin K, and folate, not to mention the heart-healthy monounsaturated fats from the avocados and olive oil. Vibrant tomatoes lend a refreshing layer of lycopene, known for its antioxidant properties.
Midwest Meets the South
This recipe creates a culmination of regional dialects in the American culinary language. While reminiscent of the classic Southern “fried green tomatoes,” it also traces back to the heartland where vegetable-laden salads reign supreme. Enjoyable as is, consider accompanying this salad with savory dishes like Butter-Basted Rib Eye Steaks or simply grilled chicken for a balanced spread.
But why do I cherish this recipe? It starts with the heartland on a dish. This Fried Okra Salad effortlessly brings to the table a combination of simple, wholesome ingredients formed into a dish that takes you on a sentimental journey. And every time I put together this salad, it reminds me of the importance of respecting and celebrating our roots, while being open to fresh interpretations. It stands as a testament not just to Midwestern cooking, but also to the rich fabric of America’s culinary traditions.
A Subtle Dance of Flavors
Fried Okra Salad isn’t just about the nutrients and connections to heartland roots, it’s also about a wonderful blend of textures and flavors. The soft crunch of fresh greens, the pop of juicy tomatoes, the crisp bite of okra, all elevated by the creaminess of avocados. Then there’s that touch of lemon, the subtle sweetness from a dash of sugar—it’s a delight, a dance of flavors, tingling and teasing the palate. The perfect embodiment of comfort food that leaves you both satisfied and yearning for more.
And that’s why I hold a special place for this Fried Okra Salad in my recipe trove. Simple ingredients, a diversity of flavors, robust health benefits, and a warm nod to my Midwestern and Southern roots—this recipe encapsulates why I love cooking and sharing these dishes with you all.
What You’ll Need
- 2 pounds fresh okra, trimmed and sliced into 1/2 inch pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil for frying
- 3 cups mixed salad greens
- 2 medium tomatoes, chopped
- 1 red onion, thinly sliced
- 3 ripe avocados, peeled and diced
- 1/4 cup olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon sugar
- Salt and pepper to taste
Method
Step One
Begin by preparing the okra. Place the okra in a large bowl and add the all-purpose flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until all the okra slices are evenly coated in the flour mixture.
Step Two
Heat the 1/2 cup of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the okra in batches, ensuring that the okra is in a single layer and not crowded in the skillet. Fry the okra slices until they are golden brown, usually about 3-4 minutes per side. Remove the fried okra from the skillet and drain on paper towels.
Step Three
While the okra is draining, prepare the salad. In a large bowl, combine the salad greens, chopped tomatoes, thinly sliced red onion, and diced avocados. Add the fried okra to the salad.
Step Four
In a small bowl, whisk together the olive oil, lemon juice, sugar, and salt and pepper to taste. Pour this dressing over the salad and toss gently to combine. Serve the Fried Okra Salad immediately for the best flavor. Enjoy this hearty, flavorful salad as a main dish or as a side. The crispy fried okra and fresh vegetables make for a delicious combination.
