Saturday, July 24, 2010

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)

  • 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 probably won't have much any way!

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