This easy salad, which is inspired by similar salads served in Brazil, bursts with acidity and flavor thanks to the slightly spicy vinaigrette. Blanching the okra helps retain its crunch and color. Read more about Jessica B. Harris' experience with Salada de Quiabo here., September 2021


Credit: Joy Howard

Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Bring water to a boil in a large saucepan. Plunge okra into the boiling water and cook until tender-crisp, 2 to 3 minutes. Transfer to a colander and rinse under cold running water; drain well and pat dry.

  • Arrange lettuce leaves on a serving platter; arrange the okra on top.

  • Whisk vinegar, onion, parsley and garlic in a small bowl. Whisk in oil until well combined. Season with pepper liquid (or hot sauce) to taste. Pour the dressing over the okra and lettuce and serve immediately.


When shopping for okra, choose small pods that are firm and dry. Avoid those that are mushy, slimy or have blemishes. The skin coating should have a peach-fuzz appearance. To trim them, top and tail them like you would green beans. Learn more about okra and how to buy, store and cook it.

Nutrition Facts

1/4 salad
247 calories; fat 24g; sodium 21mg; carbohydrates 8g; dietary fiber 3g; protein 2g; sugars 2g; niacin equivalents 1mg; saturated fat 3g; vitamin a iu 1985IU; potassium 368mg.