Avocado Chutney

This is a great summer recipe. It's fresh and filling, and super healthy.

(This recipe is from Alissa's Cohen's "Living on Live Food"- slightly modified by me)

Ingredients:

• 2 large avocados, diced
• 3 ears of sweet corn (corn cut off the cob- don't use frozen or canned)
• 1 red onion, diced
• 1 large red bell pepper, diced
• 1/4 cup of olive oil
• 4 garlic cloves, minced
• 1 lime, juiced
• 1 teas of cumin
• 1-2 teas of oregano
• sea salt, pepper, and garlic powder to taste

Combine all ingredients in a bowl, chill, and serve over lettuce or with crackers or just eat it by itself! This amount fed my family of five and we had 3-4 servings left the next day. It saved surprisingly well overnight in the fridge, but I wouldn't recommend waiting too long to eat the leftovers...you probably won't have much any way!