2 limes, halved
1 medium red onion, thinly sliced (about 2 cups)
1 teaspoon honey
Salt and pepper
¼ teaspoon ground cayenne, plus more to taste
1¼ pounds okra pods (about 7 cups), washed, stem ends trimmed, pods halved lengthwise
3 to 4 tablespoons extra-virgin olive oil, plus more as needed
1¼ teaspoons ground cumin, plus more to taste
¼ cup whole-milk plain yogurt
1 garlic clove, finely grated or minced
2 cups baby lettuces, Little Gem or Boston lettuce, washed and torn into bite-size pieces
1 cup arugula or radicchio, washed and torn into bite-size pieces
1 cup coarsely chopped mixed herbs, such as cilantro, basil and dill
¾ cup thinly sliced cucumber
¾ cup halved cherry or grape tomatoes

Squeeze the juice of half a lime into a bowl and add the red onion slices, then stir in honey, a large pinch each of salt and pepper, and cayenne. Let sit at room temperature while preparing the other ingredients (or for at least 30 minutes for the flavors to meld). Stir occasionally. Before serving, taste and add more salt or squeeze in more lime juice, if you like.

Heat the broiler and line a sheet pan with foil. Add okra to the pan, drizzle with enough oil to coat the pods and sprinkle with salt, tossing well. Arrange okra into one layer. Broil until tender and charred, 5 to 8 minutes. Sprinkle with cumin right out of the oven while still hot. Taste and add more salt or cumin, if you like. Let cool slightly.

While the okra broils, make the dressing: In a small bowl, combine yogurt, garlic and a squeeze or two of lime juice. Slowly whisk in 3 to 4 tablespoons of oil until the dressing has the texture of heavy cream. Season with salt and pepper to taste.

Assemble the salad: In a large bowl, combine lettuce, arugula, herbs, cucumber and tomato. Season to taste with a squeeze of lime juice, a little more olive oil to coat the vegetables, and salt and pepper, tossing well.

To serve, place salad on individual plates. Top with okra. Drizzle with yogurt dressing, and garnish with some of the cayenne onions. Serve immediately.

By Melissa Clark