A multi-colored salad with a bright taste of an unusual dressing will become a frequent guest on your table. Let's reveal a secret: the dressing can be stored in the refrigerator for 3 days.
Boil corn in salted boiling water until tender, 10 minutes. Drain in a colander and chill.
Peel the carrots and cut into thin strips.
Peel sweet pepper from seeds and partitions, cut into strips.
Cut the avocado in half, remove the pit, peel and cut into cubes.
Separate the basil leaves and place in a blender. Add mustard, vinegar, honey and olive oil.
Pour in the orange juice and beat well, salt and pepper the dressing.
Mix corn, pepper and avocado in a bowl. Drizzle with dressing and sprinkle with seeds before serving.