4 Serves
22 Mins
Trim the ends off the okra pods using a chef's knife and slice them into bite-sized rounds.
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Vitamin K
68 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
78 µg / 400 µgCalcium
127 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
85 mg / 1,250 mgPotassium
482 mg / 4,700 mgSodium
82 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Place the sliced okra into a steamer basket and steam over boiling water for five to seven minutes until tender but still vibrant.
While the okra steams, roughly chop the fresh tomatoes on a cutting board.
Transfer the cooked okra to a mixing bowl, add the chopped tomatoes, and season with salt and pepper to taste.
In a separate small bowl, whisk the fresh basil into the balsamic vinegar, then drizzle the dressing over the okra and tomato mixture before serving.
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