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Okra, Avocado and Tomato Salad with Chili and Lime Juice

Adapted from the New York Times

1 lb okra
1 jalapeño pepper, minced (seed it first if you want to reduce the heat)
1 avocado, diced
1 lb tomatoes, diced
1 small white or red onion, chopped
1/2 cup chopped cilantro
5 to 6 Tbsp fresh lime juice
1 to 2 ounces crumbled queso fresco or feta

Trim ends from okra and place in a steamer over boiling water. Cook for 4 minutes. Drain and rinse. Place on a cutting board and slice into coins 1/4 inch think. Place in a large bowl.

Add jalapeño, avocado, tomatoes, onion, cilantro and lime juice. Toss to combine and coat. Season with salt to taste. Top with queso fresco and serve immediately.