1 ½ pound yellow and green zucchini, julienned

Kosher salt

2 tablespoon minced red onion, sweet onion, scallions, or shallots

2 garlic cloves, minced

2 tablespoons lemon juice

2 tablespoons olive oil

Freshly ground black pepper

¼ cup chopped walnuts, almonds, or pistachios 

¼ cup finely chopped fresh herbs such as parsley, cilantro, mint, basil or chives

To julienne zucchini you can use a mandolin, grater placing the zucchini lengthwise, a julienne peeler, or cut them with a knife. Place a colander in a slightly larger bowl, then put julienned zucchini in a colander. (The slightly larger bowl will catch liquids released from zucchini). Sprinkle with 1 teaspoon salt. Toss and sprinkle with another 1/2 teaspoon salt. Let stand for 10-20 minutes. Zucchini should be limp but still, have a bite and texture to them. In a small bowl, combine onion, garlic and lemon juice. Shake off moisture from zucchini and taste them. If too salty, just rinse under some water and pat dry. If you feel you need more salt, sprinkle some more onto the vegetables. In a medium bowl, toss zucchini with olive oil and nuts. Spoon lemon/shallot mixture and fresh herbs on top and gently toss again. Season with black pepper.