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Grilled Okra-and-Tomatillo Salad

Prep time 15 mins
Grill time 18 mins
Yield Makes 8 servings
The tomatillo (tohm-ah-TEE-oh) is often known as a Mexican green tomato. Its distinguishing feature is a paper-like husk, which, if fresh, will be tight-fitting around the fruit.


  • 10 fresh tomatillos*
  • Vegetable cooking spray
  • 1 large sweet onion, thinly sliced
  • 2 teaspoons olive oil, divided
  • 1 pound fresh okra, trimmed
  • 1 teaspoon grated lime rind
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 garlic clove, pressed
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper

How to Make It

  1. Remove husks from tomatillos; wash thoroughly, and thinly slice.

  2. Coat a cold cooking grate with cooking spray; place on grill over medium-high heat (350° to 400°). Place tomatillos on cooking grate, and grill, covered with grill lid, 4 minutes on each side or until tender. Remove from grill; coarsely chop.

  3. Toss onion with 1 tsp. olive oil. Grill onion in a grill wok or metal basket, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes or until slightly charred, stirring occasionally. Remove from grill, and coarsely chop.

  4. Cut okra in half lengthwise, and toss with remaining 1 tsp. oil. Grill okra in a grill wok or metal basket, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes or until tender, stirring occasionally. Remove from grill.

  5. Stir together lime rind and next 6 ingredients in a large bowl; add tomatillos, onion, and okra, tossing to coat. Serve at room temperature.