Okra Walnut Salad
Elevate your salad game with this vibrant and nutritious Okra Walnut Salad, a unique blend of roasted okra, crunchy toasted walnuts, and juicy cherry tomatoes, all tied together with a zesty homemade vinaigrette. Perfectly balanced with a touch of honey and Dijon mustard, this delightful dish features layers of texture and flavor, from the crisp edges of oven-roasted okra to the subtle sharpness of fresh red onion and parsley. Ready in just 35 minutes, this recipe is not only quick and easy to prepare but also packed with wholesome goodness, making it an ideal choice for health-conscious food lovers. Enjoy it as a light main course, a show-stopping side dish, or the star of your next brunch spread. Whether you're a fan of fresh ingredients or looking for a creative way to use okra, this salad is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams fresh okra
- 1 cup walnuts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 100 grams cherry tomatoes
- 0.5 medium red onion
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 200°C (400°F).
Rinse the okra and pat it dry with a kitchen towel. Slice off the stems and cut the okra into 1-inch pieces.
Spread the okra on a baking sheet, drizzle with 1 tablespoon of olive oil, and season lightly with salt and black pepper. Toss to coat evenly.
Place the baking sheet in the preheated oven and roast the okra for 15-20 minutes, flipping halfway through. The okra should be tender with slightly crispy edges.
Meanwhile, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Set aside to cool.
In a small bowl, whisk together the remaining olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to create the vinaigrette.
Slice the cherry tomatoes in half and thinly slice the red onion. Chop the fresh parsley finely.
In a large mixing bowl, combine the roasted okra, toasted walnuts, cherry tomatoes, red onion, and parsley.
Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.
Serve immediately or let the salad sit for 10 minutes to allow the flavors to meld. Enjoy your fresh and crunchy Okra Walnut Salad!
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 60.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 19.5 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1864 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
