Maya's Island Salad

A bright and nourishing salad with macerated kale, rich in calcium and vitamin K, roasted okra, a legacy crop of African origin prized for its mucilaginous properties, brings gut-supportive fiber and fonion pilaf—a West African grain known for its iron and amino acid profile is a grounding base. The salad is finished with a tangy-sweet guava dressing, whose vitamin C-rich fruit balances the dish with a hint of tropical acidity. At once restorative and refreshing, this dish speaks to a lineage of resourceful cooking that prioritizes flavor, wellness, and cultural memory.