Clean out your fridge salad

We had lots of fresh veggies in the fridge still from last weekend's farmer's market trip and I didn't want them to go to waste while we were out of town this weekend. Sometimes things like this work out great, sometimes you'd rather forget they even happened. Thursday night I made an awesome grilled salad and I thought I'd share. I made a dressing with a bit of a mexican flair to compliment my ingredients.
Clean out your fridge salad
Salad Ingredients:
Romaine
Arugula
1/2 avocado
1/2 large tomato
2 ears of corn still in husks
1/2 large onion, thickly sliced
1 medium zucchini sliced lengthwise into 1/4 inch slices

Dressing ingredients:
1/2 avocado cut into chunks
1/4 cup non-fat plain yogurt
2-3 tbsp olive oil
juice of 1/2 lime
1/2 tspn cumin powder
1/2 tspn chili powder
1 tbsp minced garlic
1/2 tspn sugar or splenda
1 tbsp water
salt and pepper to taste

Directions:
Preheat grill on high heat. Chop arugula and romaine and spread on 2 plates. Dice tomato and divide evenly amongst plates. Slice avocado and spread over each salad

Put corn on lowest rack of the grill, along with onion slices. Grill zucchini and onion 5 minutes each side. Grill corn 20 minutes, flipping 4 times (each side 5 minutes). While cooling, make the dressing!

Combine all dressing ingredients in a blender and puree until smooth. Add salt and pepper once blended evenly.

Roughly chop onion slices. Cut zucchini slices into 1 inch pieces. Shuck corn and hold lengthwise with one end rested on cutting board. Using a sharp knive, start at the top and slice downward along the cob to remove the kernels. Continue rotating the cob until all kernels have been removed. Top salad with grilled veggies and dressing and serve!