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Avocado Chutney

(Serve with black bean soup)

based on Boston Globe Magazine, Sheryl Julian and Julie Riven, March 6, 2005

Serves 4

• 2 ripe avocados, halved, pitted, peeled, and cut into 1/4-inch cubes
• juice of 1/2 lemon
• 4 scallions, finely chopped
• 1/2 yellow bell pepper, cored, seeded, and finely chopped
• 1 tablespoon chopped fresh parsley
• Salt and black pepper, to taste

In a small bowl, combine the avocados, lemon juice, scallions, bell pepper, parsley, salt, and black pepper. Toss gently.

Ladle the soup into bowls and garnish with the avocado chutney. Serve at once.