Summer Zucchini Noodle Salad

For the Dressing:

• 1/4 cup olive oil
• 3 tablespoons white balsamic vinegar
• 1 clove garlic
• salt and black pepper to taste

For the Salad:

• 2 large zucchini ends trimmed
• 1 large ear sweet corn kernels removed
• 1 1/2 cups grape tomatoes halved (I like to use red and yellow)
• 1 large avocado pit removed, peeled, and diced
• 1/4 cup crumbled goat cheese
• 3 tablespoons Freshly chopped basil
• Kosher salt and freshly ground black pepper to taste