This is the fresh, delicious salad I put together to counter the breaded-with-Cheetos chicken strips & cheese curds fry night on Christmas vacation. I think it lends itself easily to substitutions and/or leaving something out. One version had spinach in it. I made this combination after looking at a few different ribbon salads. The avocado and chèvre cheese add a nice creaminess that we all liked. Ribbons are made by using a vegetable peeler length wise on the vegetable. Put these prepared into a large bowl: 2 zucchini, ribbons 1 carrot, ribbons 1/2 - 1 cup cherry tomatoes 1 avocado, small cubed 1/4-1/2 c corn kernels, frozen-thawed 1/2 cucumber, ribbons 1/2 c golden raisins 1/4 c pine nuts 1/4-1/2 c chèvre cheese, crumbled Mix dressing thoroughly and drizzle over salad: 1/4 c olive oil 3 t lemon juice 1-2 t minced garlic 1/4 c fresh basil, chopped fine 2 t honey salt & pepper Refrigerate or let sit for about 30 minutes to let the vegetables absorb th