For those you haven’t experienced the joy of okra, eating it fried is probably the best introduction. Rather than eat a pile of the fried stuff, however, which would contain umpteen carbs, we like to make it into a salad that is substantial enough to serve as a main dish.
- 1 1/2 pounds breaded fried Okra (You could do it yourself, but I get it from Church’s fried chicken, ready-made. If you don’t have a place near you that sells fried okra, buy it frozen and fry it yourself according to package instructions.)
- 4 cups chopped tomatoes (I squish the seeds out. Suit yourself.)
- 1/2 cup green pepper, diced
- 1 bunch green onions, diced
- 2 avocados, chunked
- 8 slices bacon, cooked and cut up (I cut it up first, then cook it)
- 1/2 cup canola oil
- 1/4 cup Splenda
- 1/4 cup apple cider vinegar
Do NOT throw all the above ingredients in a bowl! I know some of you don’t thoroughly read recipes. You just assume that the proper way to make anything is to combine whatever is listed. Well, put the brakes on that idea. Put the fried okra into a bowl and start chopping the rest.
In this recipe, you’re going to mix up the dressing ingredients with a whisk or fork to get it well-mixed. Slice your green onions thinly.
I like to then go back and chop a little more finely. You could use red onion as an alternative. Chunk the avocado. Play with your bacon.
Then, you are going to put the tomatoes, green onion and bell pepper into a big bowl and toss with the dressing. Right before you serve it, add the okra, bacon and avocado and toss lightly. You want the okra and bacon to be crisp and the avocado to look like chunks, rather than guacamole.