Zucchini Ribbon Salad

• 2 ears Corn, Cooked, Cooled And Kernels Removed
• 2 whole Medium Sized Yellow Squash, Shaved
• 2 whole Medium Sized Zucchini, Shaved
• 1/2 whole Red Onion, Thinly Sliced
• 2 whole Avocados, Chopped
• 4 ounces, weight Goat Cheese Crumbled
• 10 leaves Mint, Finely Chopped
• 3 Tablespoons Fresh Lemon Juice
• 2 Tablespoons Grapeseed Oil
• 1/2 teaspoons Salt, Or To Taste
• 1 dash Ground Black Pepper

1. Cook corn in boiling water about 5 minutes. Allow corn to cool then remove the kernels carefully with a knife.
2. Remove ends from squash. Using a vegetable (potato) peeler, peel ribbons down the full length of the zucchini and yellow squash and place in a bowl. Add the red onion, avocado, corn kernels, crumbled up goat cheese and chopped mint leaves.
3. In a bowl, whisk together the lemon juice and grapseed oil. Pour over the squash salad and carefully mix into the salad. I used my hands to scoop up large portions of the salad and turn it over on itself. Add salt and pepper to taste.
4. Recipe adapted from: Two Peas and Their Pod.

kernels, zucchini, red onion, avocados, lemon juice, grapeseed oil, salt, ground black pepper

Taken from tastykitchen.com/recipes/salads/zucchini-ribbon-salad-2/ (may not work)