Crispy Okra and Tomato Salad with Herb Buttermilk Dressing

Yields
6 servings

from Gena Knox, author of Southern My Way, Athens, GA

For Dressing

1 small shallot, minced

2 tablespoons finely chopped fresh basil

2 tablespoons finely chopped chives

1 tablespoon finely chopped flat-leaf parsley

2 teaspoons fresh lemon juice

1 cup buttermilk

¼ cup mayonnaise

¼ cup plus 2 tablespoons Greek yogurt

1 teaspoon honey

½ teaspoon salt

¼ teaspoon smoked paprika

Freshly ground black pepper

For Salad

16 ounces fresh baby okra

2 tablespoons olive oil

Salt

6 medium tomatoes, sliced

1 avocado, halved and sliced thin (optional)

Freshly ground black pepper

For Dressing

Combine shallots, herbs, lemon juice, buttermilk, mayonnaise, yogurt, honey, salt, vnd paprika in mason jar. Shake until well combined and season to taste with freshly ground black pepper. Refrigerate until ready to serve.

For Salad

Preheat oven to broil. Place ungreased cookie sheet on top rack of oven (about 6 inches from burner) to preheat. Slice okra, lengthwise, into quarters.
Remove baking sheet from oven, toss okra with olive oil on baking sheet. Season with salt
and spread into even layer. Broil okra until edges begin to brown, about 6 minutes. Using tongs,
toss okra and return to oven for additional 2–3 minutes until browned and crispy.
While okra is cooking, arrange tomatoes and avocado (if using) on individual salad plates or large platter. Season with salt and freshly ground black pepper. Drizzle with dressing and top with crispy okra to serve.

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