The bright colors of this salad with the creamy avocado dressing bring all the feels of spring turning into summer.
Make the dressing by a blending together two avocados, lime juice, olive oil, salt, honey, and water in a blender. Add more water as needed to get to desired thickness.
Place the corn in a pot of cold water. Bring to a boil, cover, then turn off the stove but leave it in the water for 10 minutes. Slice the corn off the cob.
In a large bowl, place the spinach, strawberries, almonds, corn, avocado, cucumber, and tomatoes. Mix in dressing.
Use remaining dressing within one week.