Summer Salad with Corn and Avocado

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

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.


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


  1. 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