Chop all of the veggies in bite-size pieces.
Squeeze the juice from the lemon and discard seeds.
In a small pan, dry roast the cumin seeds until they become lightly toasted and fragrant – (about 3 minutes) – set aside to cool.
Blend the mint, avocado, lemon juice, salt, and maple-syrup 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.
Place cumin seeds in a mortar and pestle and grind.
Sprinkle the roasted ground cumin seeds over the vegetables and mix through.