Step 1

Prepare corn: Pull husks down and remove silks. Replace one layer of husks and discard the rest. Soak in water until grill is ready.

Step 2

Preheat a grill over medium high heat or heat a grill pan.

Step 3

Place all dressing ingredients except oil in a small bowl. Add olive oil slowly, whisking continuously to emulsify. Lightly brush the asparagus, eggplant or mushrooms, zucchini and scallions with dressing (I used 7-8 tablespoons.) Sprinkle with sea salt and black pepper to taste.

Step 4

Grill each vegetable according to doneness. Each one takes a different amount of time. Corn takes about 5 minutes on each side. Do not overcook! Allow to cool slightly, then chop into bite-sized chunks. Cut corn off the cob.

Step 5

Place lettuce on a large platter and drizzle lightly with some of the dressing. Toss to coat. Drizzle the chopped vegetables with most of the remaining dressing and arrange on top of the lettuce. Dress the avocado cubes with any remaining dressing and arrange on top.