If you use frozen sweet corn, take it out of the freezer and let it thaw completely. Alternatively, you can put it in the microwave for a minute or use canned sweet corn.
Preheat the oven to 220 C°.
Cut the sweet potato into cubes and spread it on a baking sheet lined with baking paper. I always make 2-3 sweet potatoes at once and store the baked pieces in a refrigerator in a Tupperware container until the next use.
Bake the sweet potato for 12-15 minutes. In the meantime, cut the zucchini into thick slices.
Add the zucchini slices to the sweet potato cubes and reduce the heat of the oven to 180 degrees. After another 10-12 minutes everything should be soft and tender.
Mix all ingredients for the dressing in a small bowl.
Dice the cucumber and cut the red cabbage into thin strips. Cut a grid pattern into the avocado.
Use a large, deep plate and assemble the salad at the bottom and the remaining ingredients on top. Mix well with the dressing before serving.