Shuck the corn on the cob and slice the zucchini length wise in ¼ strips.
Heat your grill to about 400℉ and brush the grill grates making certain they are clean. Spray the cleaned grill grates with nonstick pan spray.
Place the corn cobs and sliced zucchini into a large bowl and season with 2 Tbsps. olive oil and ½ of the sea salt and black pepper.
Place the corn cobs on the heated grill along with the sliced zucchini. Place the zucchini at an angle in order to create grill marks.
Grill the vegetables on all sides until the corn is golden brown and the zucchini has grill marks and is tender but not mushy. Remove the vegetables and set aside to cool.
Place the sliced cherry tomatoes and the pumpkin seeds into a large bowl.
When the zucchini cools off cut it into bite-sized pieces. Stand the corn cob on its end and using a sharp chef's knife carefully cut downwards to remove the corn from the cob.
Place the corn kernels and the cut zucchini into the bowl containing the cherry tomatoes and the pumpkin seeds. Add the ⅛ cup of olive oil, the remaining sea salt, black pepper, the chives (or green onion) and the creamy avocado dressing (or your favorite salad dressing).
Slice the heirloom tomato and arrange the slices on a serving platter or large plate. Using a large spoon mix the salad ingredients in the large bowl until coated evenly.
Spoon the grilled veggie salad on to the sliced heirloom tomatoes and enjoy!
