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Shave zucchini thinly on a mandolin slicer (I use the second thinnest setting) or with your food processor. Place the zucchini into a colander and sprinkle with a scant ½ teaspoon of Kosher salt. Rub salt gently into zucchini and place the colander in sink. Let the zucchini drain for 30 min.
Make Spiced Pepitas (recipe below).
Prepare dressing by whisking together the honey, Dijon mustard and sherry vinegar until fully dissolved. Drizzle in the olive oil slowly and incrementally (it's okay to put the bottle down), integrating all of the oil into the vinegar mixture before adding more oil. Season to taste.
After zucchini is finished draining, press on it gently with a few paper towels to release more moisture, then place the zucchini into a large bowl. Add the beans and parsley to the bowl. Slice the avocado and add to bowl with ½ cup dressing and toss. Season with additional salt and pepper if desired.
Top the salad with the spiced pepitas and serve.
In a small bowl, combine salt, sugar, granulated garlic and smoked paprika. Heat olive oil in a 10 inch nonstick pan over medium heat and add pepitas. Stir to coat pepitas in oil and cook until pepitas start to brown and crackle a little (about 4-6 min). Remove from heat and toss with spice mixture. Allow to cool on a sheet tray or heat safe plate.