Zucchini Salad with Avocado, Pepita Parsley Gremolata

Name: Zucchini Salad with Avocado, Pepita Parsley Gremolata
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American, Mediterranean
Ingredients: 1 jalapeno (1 jalapeno, seeded, and coarsely chopped); 2 scallions (2 large scallions, white part only chopped); 1 garlic clove (1 medium garlic clove, chopped); ½ cup avocado (½ cup ripe avocado); 3 tablespoons lemon juice (3 tablespoons freshly squeezed lemon juice); ½ teaspoon sea salt (½ teaspoon sea salt - fine); ⅛ teaspoon black pepper (⅛ teaspoon ground black pepper); 1 tablespoon olive oil (1 tablespoon olive oil); ¼ cup water (¼ cup water); 2 tablespoons agave nectar (2 tablespoons agave nectar); ¼ teaspoon sea salt (¼ teaspoon sea salt); ⅓ cup pepitas (⅓ cup pepitas); 1 tablespoon parsley (1 tablespoon finely chopped parsley, packed); 1 teaspoon lime zest (1 teaspoon lime zest); 2 zucchinis (2 medium zucchinis, washed, ends trimmed, peeled into wide thin ribbons); 2 ounces ricotta salata (2 ounces ricotta Salata); salt and pepper (salt and pepper to taste)