Okra Salad Recipe
We have a great recipe for amya lovers, okra salad recipe that will be indispensable for your tables with its flavor.
The benefits of okra don’t stop there. Low-carb and low-calorie okra is also rich in vitamins K1 and C. It is also a powerful antioxidant. (If you want to know the benefits of okra in detail, you can review our article titled ‘7 benefits of okra on health and nutrition’.)
We actually need to host such a useful vegetable more on our tables, but unfortunately the number of recipes on okra is not so great. Today, we wanted to share with you the Okra Salad Recipe, which contains a completely different flavor for both healthy and dieters.
Unlike other recipes, we flavored the Okra Salad Recipe with walnuts and sesame seeds and used the oven to prepare a healthier and lower calorie recipe.
As such, our Okra Salad Recipe has become a great salad alternative, especially for dieters and healthy eaters. You can’t get enough of fresh fresh okra in season, but you can also prepare this wonderful salad recipe using its can in the off-season.
Today we wanted to share a different salad recipe with Okra Salad. If you are one of those who can’t get enough of okra, you can also watch videos of Sour okra and Fresh Okra Soup recipes in I Like The Recipe.
If you want to make the Okra Salad Recipe later, you can save it in your recipe book as a member of I Like The Recipe. Don’t forget to follow our Instagram and Youtube channels to stay up to date with our current recipes. With love and pleasure!
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Ingredients for Okra Salad Recipe
- 400 g sultani okra (washed, drained)
- 3 tablespoons walnuts (large)
- 3 cloves garlic (chopped)
- 1 red capya pepper (julian chopped)
- 3 tablespoons olive oil
- 1 teaspoon sesame seeds
- 1 teaspoon bun
- 1.5 teaspoons salt
- 1 teaspoon powdered black pepper
- For the top;
- Pomegranate sour
- Parsley (chopped)
How to Make okra salad recipe
1. First transfer the flower gumbos to the strainer.
2. Wash and strain, then transfer to a medium-width container.
3. Add the large walnuts, chopped garlic, julianly chopped red capya pepper, olive oil, sesame seeds, bun grass, powdered pepper.
4. Then mix for 1-2 rounds.
5. Then transfer to a baking tray lined with greaseed paper.
6. Bake in a heated 180-degree oven for 15 minutes.
7. Once out of the oven, rub pomegranate sour on top.
8. Sprinkle with chopped parsley and serve.