Step 1

For the vinaigrette: In a small bowl, whisk the lemon juice and mustard together until emulsified. Add the oil and whisk to combine. Stir in the lemon zest, capers and vinegar, then season with salt and pepper.

Step 2

For the salad: In a large bowl, combine the salmon, hearts of palm, lettuce, tomatoes, parsley, avocado and corn.

Step 3

Drizzle the dressing around the rim of the bowl and toss to combine. Season the salad with salt and pepper. Serve with crusty bread.