Living Harvest Gardens
Salad

Raw Burgundy Okra Salad

Thin-sliced raw burgundy okra with tomato, onion, lemon, and olive oil, keeping every bit of its wine-red color.

  • Serves4
  • Prep15 min
  • LevelEasy
Print this recipe

Ingredients

  • 1/2 lb young red burgundy okra pods, thinly sliced raw
  • 1 cup ripe tomato, diced
  • 1/2 cup red onion, thinly sliced
  • 2 tbsp fresh lemon juice
  • 3 tbsp extra-virgin olive oil
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp kosher salt

Method

  1. Slice the young burgundy pods into thin raw rounds and add them to a bowl.
  2. Add the diced tomato and sliced red onion.
  3. Whisk the lemon juice, olive oil, and salt together and pour it over.
  4. Toss gently just to coat, then scatter the parsley on top.
  5. Serve within the hour while the pods are still crisp.

Notes

Sliced raw and dressed cold, Red Burgundy keeps its wine-red color that would cook away to green the moment it hit a hot pan. That deep color is water-soluble, so the trick is simply to never cook it, and lemon brightens both the flavor and the hue.

Made with