For the salad:

• 1 cup fresh corn, cut off cob (alternatively can use frozen and thawed corn in the off season)
• 6 cups zoodles (I used 1 extra large zucchini)
• 1/2 cup chopped red bell pepper
• 1/2 cup thinly sliced red onion
• 1/3 cup chopped dill
• 1/4 cup chopped cilantro (may omit or use parsley)
• 1 avocado, chopped

For the dressing:

• 1 medium-sized avocado
• 1 tablespoon organic white miso
• 1 tablespoon nutritional yeast
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 tablespoon good quality olive oil
• 1/4 cup + 2 tablespoons water