Cut zucchini lengthwise then slice thin half-moon shapes, place in mixing bowl.
Add the Kumato tomato, avocado,red onion, basil to the mixing bowl.
Squeeze the lemon wedges over the mixture, drizzle with Extra Virgin Olive Oil and season to taste with sea salt and fresh cracked pepper. Toss to coat and adjust seasoning if needed.
Garnish with fresh basil leaves.