Slice tomatoes, mushrooms, and onion. Spiralize the zucchini or slice it. Sautee the onion in water, add the mushrooms and the zucchini and saute until soft. Steam the asparagus in a bit of water in a separate pan. Steam the corn.
Dressing: Blend a tomato, apple cider vinegar, mustard, cumin, and garlic powder
Arrange the salad on the plate with the asparagus on top. Add the corn and the zucchini mushroom mixture and drizzle the salad dressing over the food.