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For the zucchini ribbon pasta: 1.
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With a vegetable peeler, shave zucchini lengthwise into long thin ribbons.
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2.
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Heat olive oil in a medium saute pan over medium heat.
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3.
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When the oil is hot, add the zucchini ribbons.
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Toss to coat with olive oil.
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4.
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While zucchini ribbons are cooking, fill a small pot 3/4 full with water and bring to a boil.
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5.
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Gently place the corn in the boiling water, cover the pot, turn off the heat, and let the corn cook until tender (about 10 minutes).
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Remove corn from the water and allow it to drain.
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6.
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With a sharp knife, cut the corn kernels off the cob and add the corn to the saute pan with the zucchini ribbons.
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7.
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Add artichoke hearts to the saute pan and continue cooking until zucchini is soft and starts to brown.
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8.
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Serve hot and top it off with sea salt and avocado dressing.
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For the avocado dressing: 1.
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Peel and mash avocado in a small cup using a fork (this can also be done in a food processor if you prefer a smoother texture).
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2.
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Squeeze the lemon juice and water into the avocado and continue to mash with a fork until you reach your desired texture.
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3.
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Add sea salt to taste and spoon the mixture over your zucchini ribbons.
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4.
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Enjoy!
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The ingredients in this recipe only yield one serving since I was using the leftover ingredients in my fridge, but it can certainly be doubled, tripled, or even quadrupled if you want to make this a dish for the whole family!
