Summer Corn, Tomato & Avocado Salad with Cilantro Lime Dressing

For the Cilantro Lime Dressing: In a blender or food processor, place the cilantro, coriander, lime juice, agave syrup (or honey), garlic, and sea salt and pulse together until combined. Slowly pour in the olive oil and process until smooth. If using a food processor, add the olive oil at the end while the machine is still running. If you want to make it creamy, add the Greek yogurt (or Skyr, or plain coconut yogurt for vegan option) along with the olive oil to transform it from a vinaigrette to a creamy dressing. To assemble the salad: In a large bowl, combine the halved cherry tomatoes, boiled and sliced corn, cubed avocados, and sliced jalapeño (if using, remove seeds for less spice). Pour the prepared Cilantro Lime Dressing over the salad ingredients and mix well to combine. Serve immediately.