This colorful salad makes great picnic fare. Be sure not to overcook okra to keep it crunchy.
Juice from 1 orange
1 tsp sugar
1/2 tsp salt
1/4 tsp ground pepper
1/4 cup olive oil
1/2 pound okra
1 red onion, finely diced
1 tbsp capers
1/4 cup each chopped parsley and basil
Orange zest
Chopped hard boiled egg
In salad bowl, combine the orange juice , sugar, salt and ground pepper. Whisk in the olive oil and set aside. Steam the okra until just tender, about 3 minutes. Drain and dry well. Trim off stem ends and cut into thin slices. Combine in bowl with the red onion, capers, chopped parsley and basil. Garnish with orange zest and the chopped hard boiled egg.