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.
25 minutes to roast the corn. Turn to get all sides roasted. Cut kernels off the cob.
Dice tomatoes, onions
Sweat onions in 1 tbsp of olive oil
Once the onions are translucent add the garlic.
Next, add the okra and corn. Cook until just warm.
Meanwhile combine lemon juice, salt, pepper, and remaining olive and whisk into a dressing.
Pour warmed vegetables into a bowl, add oregano and tomatoes. Combine with the dressing.
Pour salad onto serving dish and top with celery leaves, sour cream, and smoked paprika.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (137g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 25 (37%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 1.6mg||0 %|
|Sodium 19.4mg||1 %|
|Potassium 387.2mg||10 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 6.6g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 67
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