3 to 4 zucchini, julienned (I use the julienne blade on my mandoline, you can use your awesome knife skills if you don't have one, or thinly slice the zucchini on the diagonal. )
2 teaspoons kosher salt
1 tablespoon fresh lemon juice (or to taste)
1 tablespoon fresh soft herbs (such as basil, parsley, oregano, chives, mix and match at will), finely chopped
3 tablespoons fruity extra virgin olive oil (or to taste)
Freshly ground pepper
1/3 cup toasted chopped walnut pieces (I used these, but I think pine nuts would be equally good), optional (but read my note)
How to make it
In a sieve, combine the julienned zucchini with 1 teaspoon of the salt, toss, then add the other teaspoon and toss again (you want the zucchini well salted); set aside in the sink for 10 to 15 minutes or until very limp. Rinse well, pat dry and place in a bowl.
In that bowl that you are going to put the zucchini in, combine the lemon juice, herbs and extra virgin olive oil, whisk to combine.
Toss the zucchini with the dressing, add the nuts and some pepper. Taste and adjust seasonings adding lemon juice or olive oil to taste.