KEVIN TOWNS
NUTRITIONIST / FITNESS TRAINER
“An interesting rice dish I found to be one of my favorites these days, it was offered on Ambitious Kitchen. It’s very simple to prepare and most importantly its healthy as hell! The preparation takes a little time but trust me, it is well worth it!
Mango & Avocado Black Rice Salad with Cilantro-Lime Vinaigrette
- 1 1/2 cups organic black rice
- 1/2 teaspoon salt
- 1 large ripe mango, diced
- 1 small ripe avocado, diced or sliced
- 1/4 cup roasted almonds
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced red onion
- For the Vinaigrette:
- 1/4 cup freshly squeezed lime juice (about 3 limes)
- 1 1/2 tablespoons olive oil
- 1 teaspoon honey (agave nectar if vegan)
- 1/4 teaspoon Kosher salt
- 1 clove garlic, minced
- 2 tablespoons chopped fresh cilantro
- salt and pepper to taste
- lime wedges, to garnish
Publications:
Dockwalk Magazine
Internationally
October 2007
Profiled as Chef of the Month Q&A
International Yachting Publication
Authors:Beverly Grant, Kevin Towns
The Triton News Paper
Fort Lauderdale Florida
August 2009
International Yachting News Paper
Profiled after placing third back to back in the chef’s challenge
at the 6th annual Charter Chowder Fest at the 2009
New Port Yacht Show
Authors:Dorie Cox, Kevin Towns
Dockwalk Magazine
Internationally
January 2009
Interview by the Magazine for an article on provisioning in St. Maarten.
“The Gourmet Guide to St. Maarten”
Authors:Kelly Sanford, Kevin Towns
INSTRUCTIONS:
- Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
- While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined. Once rice is done cooking and has cooled a bit, stir in dressing and . Cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
- Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!
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