wait.... when do we deep fry it ?

From our imaginary best gal pal, that on the go, mother of two, Alexis Stewart - via the NYT :

Okra, Avocado and Tomato Salad 
with Chili and Lime Juice

NYT PHOTO

 Alexis' Photos

from the NYT

This lively combination is inspired by one of my favorite Mexican salads, which is made with diced cooked cactus paddles (nopales), onion, tomato and avocado. Cactus paddles are gooey, like okra, so I figured okra could stand in for nopales in this salad. The result is prettier and, I think, tastier -- and certainly easier to work with than cactus. There is no need for oil in this salad. If you want less viscosity, you can marinate the okra in vinegar and salt first (see this week’s other recipes), but you will lose the beautiful color. You must serve this right away.

•  1 pound okra 
•  1 jalapeño pepper, seeded if desired, minced 
•  1 Hass avocado, cut in small dice 1 pound tomatoes, cut in small dice 
•  1 small white or red onion, chopped, soaked for five minutes in cold water, then drained and rinsed (optional) 
•  Salt to taste 
•  1/2 cup chopped cilantro 
•  5 to 6 tablespoons fresh lime juice 
•  1 to 2 ounces crumbled queso fresco or feta for serving (optional) 

 1. Trim the stems and tips from the okra, and place it in a steamer above 1 inch of boiling water. Cover and steam four minutes or until crisp-tender. Drain and rinse with cold water, then slice about 1/4 inch thick and place in a large bowl.
 2. Add the jalapeño, avocado, tomatoes and onion, if using. Season generously with salt, and toss together.
Add the cilantro and lime juice, and toss well. Serve garnished with crumbled queso fresco, if desired.
 Yield: Serves four to six.
 Advance preparation: Because the colors will fade and the okra will become impossibly viscous, it’s best to serve this soon after assembling and tossing.