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 oil 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.