Salmon Salad with Hearts of Palm

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Lemon Vinaigrette:

1 tablespoon lemon juice, plus 1 lemon, zested

1 tablespoon Dijon mustard

3 tablespoons extra-virgin olive oil

1 tablespoon capers, roughly chopped

Splash white wine vinegar

Kosher salt and freshly ground black pepper

Salad:

Two 5-ounce cans boneless, skinless smoked salmon packed in olive oil, flaked with a fork

One 14-ounce can hearts of palm, drained and chopped

2 cups Bibb lettuce torn into small pieces

1 cup grape tomatoes, halved

1/4 cup chopped fresh parsley

1 ripe avocado, pitted, peeled and diced

1 ear corn, kernels cut from the cob

1 teaspoon kosher salt

Freshly ground black pepper

Crusty bread, for serving