Zucchini Ribbon “Pasta” with Artichokes and Avocado Dressing

For the zucchini ribbon “pasta”:
1. With a vegetable peeler, shave zucchini lengthwise into long thin ribbons.
2. Heat olive oil in a medium sauté pan over medium heat.
3. When the oil is hot, add the zucchini ribbons. Toss to coat with olive oil.
4. While zucchini ribbons are cooking, fill a small pot 3/4 full with water and bring to a boil.
5. 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). Remove corn from the water and allow it to drain.
6. With a sharp knife, cut the corn kernels off the cob and add the corn to the sauté pan with the zucchini ribbons.
7. Add artichoke hearts to the sauté pan and continue cooking until zucchini is soft and starts to brown.
8. Serve hot and top it off with sea salt and avocado dressing.

For the avocado dressing:
1. 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).
2. Squeeze the lemon juice and water into the avocado and continue to mash with a fork until you reach your desired texture.
3. Add sea salt to taste and spoon the mixture over your zucchini ribbons.
4. Enjoy!

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!