Slice the zucchini lengthwise, then slice into half-moon shaped wedges or slices.

Heat a large skillet over medium-high, then add the avocado oil.

Add the zucchini in 2 batches if needed so you can spread it out, and cook for 4-5 minutes without touching it.

Flip the zucchini and continue to cook until each side is charred, then repeat with the second batch.

Brush the corn with a little avocado oil, then use tongs to char the corn over a gas stove flame, or alternatively place it on a sheet pan and roast about 4 minutes per side.

Use a knife to shave the kernels off the husk and set aside.

Add the ricotta cheese, olive oil, lime juice, honey, jalapeño, cumin, salt and paprika to a covered jar or bowl.

Shake or whisk vigorously to combine the dressing.

Add the zucchini, corn, chopped avocado, arugula, crumbled feta and chopped cilantro to a large bowl.

Add the dressing and toss to combine.