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REFRESHING AND HEALTHY OKRA MINT SALAD
Michelle Sam
This okra mint salad is a fusion salad that combines Vietnamese, Indian and Greek cuisine into this deliciously, refreshing and healthy summer delight.
5
from 1 vote
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Prep Time
30
minutes
mins
Cook Time
15
minutes
mins
Total Time
45
minutes
mins
Course
Salad
Cuisine
Greek, Indian, Vietnamese
Servings
4
Calories
235
kcal
Ingredients
Metric
US Customary
1x
2x
3x
Salad vegetables
▢
500
g
okra
▢
4
persian cucumbers
▢
100
g
cherry tomatoes
▢
4
mini peppers
yellow, red, orange for color
▢
100
g
Feta cheese
Okra spice
▢
3-4
cloves
fresh chopped garlic
▢
1
Tbsp
ground cumin
▢
1
Tbsp
ground coriander
▢
½
Tbsp
ground tumeric
▢
¼
tsp
sea salt
▢
¼
tsp
pepper
▢
1
Tbsp
onion powder
▢
2
Tbsp
cooking oil.
Salad dressing
▢
¼
cup
fresh lime juice
▢
⅛
cup
fish sauce
▢
1-2
Tbsp
brown sugar
▢
20
g
fresh mint leaves
▢
½
jalepeno
optional
Instructions
Okra
▢
Wash whole okra and dry as much as possible.
▢
Cut into ½ " (1.25 cm) rings. Set aside.
▢
Preheat work or pan until hot.
▢
Add oil.
▢
Add chopped garlic and stir until caramelized
▢
Add okra and stir.
▢
Add okra spices.
▢
Stir frequently until the okra appears dry and well coated with spices.
▢
Remove from heat and allow to cool.
Salad dressing
▢
Squeeze fresh lime into a container.
▢
Add fish sauce.
▢
Add brown sugar and mix.
▢
Cut mint leaves and immediately add it to salad dressing to prevent oxidation (turning brown).
Prep salad
▢
Cut the cucumbers into half dices and place in a bowl.
▢
Cut up the mini peppers into rings.
▢
Cut the cherry tomatoes into halves.
▢
Combine all the ingredients.
▢
Add salad dressing and toss.
▢
Sprinkle with feta cheese.
Nutrition
Serving:
4
g
Calories:
235
kcal
Carbohydrates:
25
g
Protein:
8
g
Fat:
13
g
Saturated Fat:
4
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
6
g
Trans Fat:
1
g
Cholesterol:
22
mg
Sodium:
1015
mg
Potassium:
753
mg
Fiber:
7
g
Sugar:
9
g
Vitamin A:
2318
IU
Vitamin C:
82
mg
Calcium:
295
mg
Iron:
3
mg
Keyword
chocolate mint, fusion salad, greek salad, okra, okra salad
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