Okra, Avocado and Tomato Salad With Chili and Lime Juice

• 1 pound okra
• 1 jalapeno pepper, seeded if desired, minced
• 1 Hass avocado, cut in small dice
• 1 pound tomatoes, cut in small dice
• 1 small white or red onion, chopped, soaked for five minutes in cold water, then drained and rinsed optional
• Salt to taste
• 1/2 cup chopped cilantro
• 5 to 6 tablespoons fresh lime juice
• 1 to 2 ounces crumbled queso fresco or feta for serving optional

1. Trim the stems and tips from the okra, and place it in a steamer above 1 inch of boiling water.
2. Cover and steam four minutes or until crisp-tender.
3. Drain and rinse with cold water, then slice about 1/4 inch thick and place in a large bowl.
4. Add the jalapeno, avocado, tomatoes and onion, if using.
5. Season generously with salt, and toss together.
6. Add the cilantro and lime juice, and toss well.
7. Serve garnished with crumbled queso fresco, if desired.

okra, pepper, avocado, tomatoes, white, salt, cilantro, lime juice, queso fresco

Taken from cooking.nytimes.com/recipes/1013839 (may not work)