Grilled Okra-and-Tomatillo Salad

Ingredients

• 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

Preparation

1. 1. Remove husks from tomatillos; wash thoroughly, and thinly slice.
2. 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. 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. 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. 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.