Best 7 Grilled Okra Salad Recipes

GRILLED OKRA

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Roll the okra in the melted butter and then in the cajun seasoning. Grill the okra until charred, about 2 minutes per side.

GRILLED OKRA WITH SUN-DRIED TOMATOES

Steps:

• Toss 1 pound trimmed okra with 2 tablespoons oil from a jar of sun-dried tomatoes, 1/2 teaspoon each kosher salt, celery seeds and paprika, and a pinch of cayenne. Thread onto double metal skewers, adding sun-dried tomatoes to both ends of each. Grill over medium-high heat, turning occasionally, until tender and charred, 8 to 10 minutes.

GRILLED OKRA SALAD

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil grate. Combine the vinegar, tomato, onion, and salt in a bowl; set aside.
• Cook the okra on the preheated grill until a few black areas have developed on its skin, about 5 minutes. Toss the okra with the tomato mixture, and serve.

GRILLED OKRA

Steps:

• Gather the ingredients.
• Prepare a gas or charcoal grill for high heat; You should be able to hold your hand about an inch above the cooking grate for just 1 to 2 seconds before pulling it away from the intensity of the heat.
• While the grill heats, trim off and discard the stems from the okra pods .
• Put the okra in a large bowl or on a rimmed baking sheet or roasting pan. Drizzle it with the oil and toss to thoroughly coat the okra with the oil.
• Place the okra on the grill (being careful that smaller pods are placed so they run perpendicular to the cooking grate so they don't fall through). Close the grill cover and cook until the okra's green color heightens and grill marks or charred edges appear about 4 to 5 minutes. If you are using purple okra, cook until the purple color deepens.
• Use tongs to turn the okra pods over, cover, and cook until they're charred or browned on the other side and tender to the bite, about 5 more minutes.
• Remove the okra from the grill. Sprinkle it with salt and spritz it with lemon juice , if you like. Serve grilled okra hot or at room temperature and enjoy!

GRILLED SAUSAGE OKRA AND TOMATO SALAD

Steps:

• Heat gas or charcoal grill.
• Brush sausages with oil, sprinkle with pepper; place on grill over medium heat. Cover grill; cook 12 to 14 minutes, turning occasionally until browned and heated thoroughly, set aside to cool, about 10 minutes. Cut diagonally into 1/2-inch slices.
• Meanwhile, in 2-quart saucepan, heat water and salt to boil over high heat; add okra. Cook 2 to 3 minutes or until crisp-tender. Drain; rinse with cold water to cool. Drain well.
• In medium bowl, toss okra, tomatoes in 1/2 cup of the dressing . Place vegetables in grill basket (grill "wok"), or place directly on grill rack; reserve dressing.
• Place grill basket on grill over medium heat; cover grill. Grill vegetables, brushing with reserved dressing after 5 minutes. Grill for an additional 5 to 10 minutes or until tender. Cool 10 minutes.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain on paper towels. Crumble bacon, set aside.
• On 4 individual serving plates, arrange salad greens. Top each with sausage and grilled vegetables. Drizzle with remaining 1/2 cup dressing. Garnish with basil, onions, bacon and pepper. Serve immediately.

GRILLED OKRA WITH CAJUN RéMOULADE

Steps:

• Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
• Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
• Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
• Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
• Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.

GRILLED SAUSAGE OKRA AND TOMATO SALAD

Steps:

• Heat grill to medium heat.
• Brush sausage with olive oil and season with salt and pepper; grill, covered, turning occasionally, until browned and heated through, about 12 to 14 minutes.
• Let cool 10 minutes, then slice, on the diagonal, into 1/2 inch pieces.
• Meanwhile, in a 2 quart saucepan, heat salted water to a boil over high heat; add okra and cook until crisp tender, about 2 to 3 minutes; drain and rinse with cold water.
• In a medium bowl, toss together okra, tomatoes, and 1/2 cup of the dressing; grill vegetables, covered, about 5 minutes, brush with additional dressing, and grill until tender, about 5 to 10 minutes more; let cool 10 minutes.
• Cook bacon in a skillet, over medium heat, until crisp, about 8 to 10 minutes; drain on paper toweling.
• Arrange lettuce greens on individual serving plates, top with sausage, then grilled vegetables; drizzle with remaining dressing.
• Garnish with bacon, basil, green onions, and freshly ground black pepper.