*If your corn on the cob is very fresh, feel free to use it raw.
•The salad can be assembled and tossed with the vinaigrette an hour or two before serving. The dressing will keep the apple and avocado from browning. For maximum crunch from the almonds, however, add them just before serving.
•A ripe but not-too-soft avocado will stand up better when tossed in a salad. Avocados ripen best at room temperature—and they ripen quickly. So as soon as they are ripe, I transfer them to the refrigerator to slow further ripening and extend what is otherwise the short window of perfect ripeness. At this point, they will usually keep for about a week in the fridge.