Make the vinaigrette and cashew crust.
Add shallot, red wine vinegar, 1 tbsp olive oil, and a pinch of salt and pepper to a medium bowl and whisk to combine. On a small plate, combine cashews, Aleppo pepper, and a pinch of salt and set aside.

Char the vegetables.
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add corn, zucchini, and a pinch of salt and pepper. Cook, undisturbed, until the vegetables are charred in places, 6 to 9 minutes. Transfer vegetables to a plate and set aside. TIP: If the corn starts popping, cover with a lid to finish cooking.

Crust the avocado.
Add avocado to the plate with the cashew crust and gently press the crust onto the avocado.

Make the salad and serve.
Add the mixed greens to the bowl with the vinaigrette and toss to coat. Divide salad between plates and top with charred corn and zucchini. Scoop cashew crusted avocado flesh from the skin in one piece and place on top. Dollop with tzatziki and sprinkle with any remaining cashew crumble. Dig in!