Salad of okra, corn, tomatoes, edamame and black lentils
You can enjoy the different textures of the ingredients in this salad! Cutting the ingredients in uniform sizes improves the texture and makes it more palatable.
Ingredients
- 5 each Okra
- A pinch Salt for okra
- 2 each Tomato
- 80 g Cherry tomato
- 1 each Corn You can use frozen one
- ½ each Cucumber
- 80 g Frozen edamame defrost
- ½ each Red onion
- A pinch Salt for red onion
- 30 g Pickled jalapeño if you don't have one it's ok
- 50 g Black lentil
- 1 tsp Salt for lentil
For dressing
- 1 each Lemon juice
- 3 tbsp Olive oil
- 1 tbsp Soy sauce
- 4 g Kombu Dashi powder
- 1 tsp Salt
Instructions
- Rinse the lentils, place them in a pot with plenty of water and 1 teaspoon salt.
- Simmer over low heat until tender.
- Pour the lentils in colander and let cool. Do not rinse with water.
- Sprinkle salt on the okra, roll them on the chopping board, blanch in boiling water for about 20-30 seconds, and then rinse them with cold water.
- Slice the okra.
- Warm corn in microwave for 3 minutes without peeling. When cooled, peel and slice with a knife.
- Chop the onion in to bite sized pieces, place in a bowl with a pinch of salt for about 5 minutes, rinse with water and drain. This method reduces the onion’s pungency.
- Chop the tomato and cucumber into bite sized pieces.
- Defrost edamame (I used frozen edamame this time).
- Rough chop the jalapeño pickles. (You don't have to use)
- Place everything in a bowl. Add the cooled lentils as well.
- In the same bowl, add olive oil, lemon juice, kombu dashi powder, soy sauce, and salt and mix well.