🌱 Okra & Long Bean Salad 🫚 Try this recipe curated by our Educational Chef Tatiana (@taurus.season.food) - This bright, crisp salad celebrates seasonal okra and yard long beans, blanched to preserve their vibrant color and crunch…

then tossed in a light yet deeply savory sesame-ginger dressing. Ingredients ✨ 1 carton fresh okra (about 12–15 pods), trimmed (@snapfingerfarm ) 1 bundle of yard long beans, cut into 2-inch pieces (@crackinthesidewalk_farmlet ) ½ medium red onion, very thinly sliced ¼ cup fresh cilantro or papao, chopped 1 tbsp sesame seeds, for garnish Dressing: 3 tbsp rice vinegar 1 tbsp fresh lime juice 1 tsp honey (@wild_light_honey ) ½ tsp tamari 1 tsp fresh ginger ½–1 tsp chili crisp 1½ tsp toasted sesame oil 3 tbsp avocado oil 1–2 tbsp water, to adjust consistency Pinch of black pepper Black and white sesame seeds (for garnish) Instructions ✨ 1. Trim the stem ends from the okra and trim the ends off the yard long beans. 2. Thinly slice the red onion and submerge in ice water for 10 minutes. This mellows the bite and keeps it crisp. 3. Blanch the yard long beans first. Bring a large pot of salted water to a boil. Add the beans and cook for 3–4 minutes until bright green but still tender-crisp. Remove with a slotted spoon. 4. Blanch the okra next. Add the okra to the boiling water and cook for just 2–3 minutes. Remove with a slotted spoon. 5. Shock in an ice bath. Immediately plunge both vegetables into a bowl of ice water to stop the cooking. This locks in that brilliant green color. 6. Make the dressing. In a small bowl, whisk the rice vinegar, lime juice, honey, tamari, grated ginger, and chili sauce. Slowly drizzle in both oils while whisking continuously to create a light emulsion. 7. Once cooled, slice the okra diagonally into coins for easy eating. 8. In a large bowl, combine the blanched okra, yard long beans, and drained red onion. Pour the dressing over the vegetables and toss gently but thoroughly until evenly coated. 9. Garnish and serve. Top with sesame seeds, toasted nuts, and fresh herbs.