I woke up this morning to find out that the Flourishing Foodie was nominated for Best Original Recipes in the Fifth Annual Saveur Best Food Blog Awards. Words can't even begin to describe how excited I am. It is such an honor to be nominated with so many fantastic friends, who continually inspire and amaze me with their creativity. I would be so thrilled if you voted for the Flourishing Foodie. (The polls close April 9th). I have updated the site with a fancy new voting link on the right side bar, or you can follow the link here. I want to thank all of you for your support. xo
We arrived here last Saturday morning after a series of flights, lay-overs, and bus rides. So far, I've spotted some little monkeys out the window of our hotel. There are these tiny adorable bright green birds that flutter in the trees at night. We are going to see the sea turtles on the beach tomorrow morning at 6am, and I'm pretty sure that I'm not going to be as chipper as I am right now, because 6am is a crazy time to be awake on holidays. There is LOTS of delicious guacamole and plantain chips, and an endless supply of margaritas. Seriously, I am not kidding. I have this weird splotchy sun burn on my arms and legs where my sun screen had smeared away, and I TOTALLY PREDICTED THAT WOULD HAPPEN. My cousin is getting married tomorrow and I am going to have to apply an even lay of cover-up to my arms. There is no other way around it.
p.s. I am still freaking out about the Saveur nomination. Ahhhhhhh!!!
SPRING SALAD WITH WHITE BEANS, AVOCADO, AND RADISH
|1 - 15 oz can white beans|
1 clove garlic, pureed
2 tsp good olive oil
1/4 tsp Maldon salt
cracked black pepper
1/4 tsp chili flakes
3 - 4 radishes, thinly sliced
1/2 avocado, diced
8 basil leaves, chopped
In a colander, rinse and drain the beans. Pat dry. Place them into a bowl with the pureed garlic, olive oil, salt, pepper, and chili flakes. Toss.
Thinly slice the radishes with a mandolin. Place them into a cold water bath for a few minutes to crisp them up, while you prepare the other ingredients.
Plate with the beans with the sliced radishes, avocado, and basil. Season with additional salt and pepper, and a drizzle of olive oil. Alternatively, you could toss all of the ingredients in a bowl and then serve. Serve with a lime wedge for dressing. I also like to eat mine with a grilled piece of fresh bread with olive oil.
The beans can be kept in the fridge for a couple of days, although avocado will turn brown within a couple of hours.