Everything about this stunner of a salad screams summer. Visit your local farmers’ market, favorite roadside produce stand, or get your hands on a CSA to bring this seasonal salad to life with the freshest flavors possible. With a variety of vibrant flavors and textures—all tied together with an addictive Herbed Avocado-Tahini Dressing—this dish puts a standard salad to shame. You’ll be sure to turn heads with this beauty at your next family cook out or weekend block party; of course, it’s totally worth making all for yourself, too… because it’s just that good, and you deserve it. 

Rishon Hanners
Recipe by MyRecipes

Gallery

Read the full recipe after the video.

Recipe Summary

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 °. 

    Advertisement
  • Bring lady peas to a boil in salted water. As peas cook, skim foam from surface of the water. Let cook for 25-30 minutes or until tender. Drain and set aside to cool completely.

  • Toss okra halves with oil, paprika, and salt and pepper to taste. Spread okra in a single layer on a rimmed baking sheet lined with aluminum foil. Bake at 425 ° for 15-20 minutes or until browned and crisp, stirring okra halfway through cooking. Set aside.

  • To assemble the salad, combine lady peas, tomatoes, corn, sprouts, and peaches in a bowl. Toss with desired amount of Herbed Avocado-Tahini Dressing. Top with roasted okra. Season with salt and pepper to taste. 

Advertisement
Advertisement