Zucchini Ribbon "Pasta:"

With vegetable peeler, shave zucchini lengthwise into long thin ribbons.

Heat a tablespoon (or two) of olive oil in a medium sauté pan over medium heat.

When the oil is hot, add the zucchini ribbons. Toss to coat with olive oil.

While zucchini ribbons are cooking, fill a small pot 3/4 full with water and bring to a boil.

Gently place 1/2 ear of corn in the boiling water, cover the pot, turn off the heat, and let the corn cook until tender (about 10 minutes).

With a sharp knife, cut the corn off the cob and add the corn to the sauté pan with the zucchini ribbons

Add artichoke hearts to the sauté pan and continue cooking until zucchini is soft and starts to brown

Serve hot and top it off with 1 tsp of sea salt and avocado dressing.

Avocado Dressing:

Peel and mash 1/2 avocado in a small cup using a fork (this can also be done in a food processor if you prefer a smoother texture)

Squeeze 1/2 lemon and add 2 tbsp water to the mixture and continue to mash with fork until you reach your desired texture.