1/4 cup extra virgin olive oil

2 tablespoons lemon juice

1 - 2 cloves garlic, minced

1/4 cup chopped fresh basil

salt and pepper

2 medium zucchini, cut in half, stems removed

1 cup halved cherry tomatoes

1 medium avocado, diced

Who’s ready for all things summer? The grill. The beach. The sun. The BBQs. The s’mores. The pasta salads. I sure am. I am also ready for all things fresh summer veggies. I can’t wait for all the summer squash and sun ripened tomatoes so that I can make this Zucchini Noodle, Tomato and Avocado salad over and over again. With fresh zucchini noodles, tomatoes and avocado all tossed in a lemon basil vinaigrette it is like summer in a bowl and will be your new go to salad this summer too. I just know it.A lot of the recipes that I see for zucchini noodles involve cooking them for a short amount of time. But I wanted to try a recipe using raw zucchini noodles. After all, summer is coming and you’ve got to have some no cook recipes in your repertoire and this Zucchini Noodle, Tomato & Avocado Salad is perfect.Combine olive oil, lemon juice, garlic and basil together in a food processor and process just until emulsified. Season to taste with salt and pepper. Set aside.Using the 1/8 inch spacing blade, cut the zucchini into noodles.Place zucchini, tomatoes and avocado together in a bowl. Drizzle dressing over the top. Cover and refrigerate for 20 minutes. Serve.