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
¾ cup extra virgin olive or avocado oil
2 cloves fresh garlic, minced
½ red onion, diced
4 cups fresh/frozen organic corn kernels
Cracked black pepper
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
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.