3 ears of fresh corn, husked and the kernels cut off the cobs
1 cucumber, peeled, trimmed, seeded, and thinly sliced
1 small red onion, thinly sliced
Sea salt and freshly ground pepper
1 ½ cups grape tomatoes or cherry tomatoes, halved
1/2 pound watercress
2 large ripe avocados, peeled, pitted, and cut in lengthwise slices
1 tablespoon stone-ground mustard
1/4 cup white wine vinegar
1 tablespoon finely diced shallots
1/2 cup finely diced pitted kalamata olives
1/2 cup extra-virgin olive oil
1 tablespoon hempseed oil
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
1 tablespoon chopped fresh basil
2 tablespoons hempseeds
Freshly ground pepper
In a bowl, toss the corn, cucumbers, red onion, and salt and pepper to taste. Add the tomatoes and watercress and toss together.
To make the dressing, whisk together the mustard, vinegar, shallots, and olives in a small bowl. Whisk in the olive and flax oils, parsley, chives, basil, hempseeds, and pepper to taste until well combined.
Arrange the vegetable mixture on salad plates, garnish with the avocado slices, drizzle with the vinaigrette, and serve.