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America’s Healthy
Cooking Teacher

Avocado and Corn Relish on Radicchio Salad

A very cool, very tasty relish that goes with just about everything, from black beans to veggie burgers to quinoa.

Makes 2-3 servings

Ingredient List: 

¾ cup extra virgin olive or avocado oil
2 cloves fresh garlic, minced
½ red onion, diced
4 cups fresh/frozen organic corn kernels
Sea salt
Cracked black pepper
Ground cinnamon
2 avocados, peeled, seeded, cut into ¼-inch cubes
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
4 poblano chilis, roasted over an open flame, peeled, seeded, diced
4-6 green onions, thinly sliced (root to tip) on the diagonal
Juice of 1 fresh lemon
Several leaves of radicchio

Step By Step Instructions: 

Heat one half cup oil in a large skillet over medium heat and sauté garlic and onion for 1-2 minutes.  Stir in corn, a light seasoning of salt and pepper (to taste), a pinch of cinnamon and sauté for 5 minutes.  Set aside to cool in skillet.

Stir avocados, red pepper, poblanos and green onions gently into corn mixture with lemon juice and remaining oil.  Transfer to a bowl and set aside for 30 minutes before serving to allow flavors to develop.

To serve, arrange whole leaves of radicchio on a platter and mound relish on top.