Summer Salad with Corn and Avocado

Name: Summer Salad with Corn and Avocado
Yield: Serves 4
Ingredients: Sea salt and black pepper, to taste; 8 ears fresh, local corn; ¼ cup chopped cilantro; ½ small jalapeño pepper, finely chopped; 2 tablespoons extra-virgin olive oil; 2 tablespoons freshly squeezed lime juice, from about 1 lime; 8 medium cremini mushrooms, quartered; 2 ripe avocados; 1 clove garlic, finely chopped; 1 small red onion, coarsely chopped; 20 local cherry tomatoes, cut in half; 4 freshly picked squash blossoms, piston removed and blossoms cut into strips (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

This salad is so delicious and healthful and if you add a little shredded Monterey Jack cheese, it makes a terrific filling for grilled quesadillas.

Ingredients

8 ears fresh, local corn
2 ripe avocados
8 medium cremini mushrooms, quartered

Vegan
Gluten-free
Summer
Christmas

Method

Bring a covered pot of water to a boil over high heat. Meanwhile, shuck the corn and cut the kernels from the cobs; you should have about 4 heaping cups. When the water reaches a boil, add the corn and cook for about 3 minutes, then drain. Turn the cooked corn into a bowl. Using