Okra Salad

This refreshing Okra Salad combines the unique texture of okra with a light, zesty dressing, embodying the essence of Paleo Japanese cuisine. Perfect as an appetizer, it offers a delightful crunch with every bite.

Ingredients

• Okra - 200 grams
• Cherry tomatoes - 100 grams
• Cucumber - 100 grams
• Green onion - 2 stalks
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Soy sauce (or coconut aminos for Paleo) - 1 tablespoon
• Fresh ginger - 1 teaspoon, grated
• Salt - to taste
• Black sesame seeds - 1 tablespoon

Steps

1. Wash the okra, then trim the ends and slice them into 0.5 cm rounds.
2. Bring a pot of water to a boil, add the sliced okra, and blanch for 2-3 minutes until they are tender but still crisp.
3. Drain the okra and rinse under cold water to stop the cooking process. Set aside to cool.
4. While the okra cools, wash and chop the cherry tomatoes and cucumber into bite-sized pieces.
5. Finely chop the green onion and set aside.
6. In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, grated ginger, and a pinch of salt to create the dressing.
7. In a large bowl, combine the cooled okra, cherry tomatoes, cucumber, and green onion.
8. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
9. Sprinkle black sesame seeds on top for garnish and serve immediately.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, supporting immune health.
• High in dietary fiber, promoting digestive health.

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