- Chop all of the veggies in bite size pieces.
- Squeeze the juice from one lemon and discard seeds.
- In a small pan, dry toast the cumin seeds until they become lightly toasted and fragrant. (about 3 minutes) - set aside to cool.
- Blend the mint, avocado, garlic, lemon juice, salt, dry-toasted cumin seeds and honey with about ¼ cup of water until almost fully smooth. Add more water little by little if you need to.
- In a large bowl combine the veggies with the avocado mint chutney. Enjoy!