1 lemon cucumber, thinly sliced into rounds, then cut into half moons
handful of hazelnuts, toasted and crushed
1 tsp of lemon zest
2 tsp of fresh lemon juice
3 tbsp of olive oil
1 tsp of champagne vinegar
salt and pepper, to taste
Humboldt Fog cheese, to taste
1/2 cup chopped Snap/Snow peas
1/4 cup of chopped mint
1. Combine the olive oil, lemon juice, zest, vinegar, salt and pepper in a bowl. Whisk until the ingredients are well incorporated.
2. Place the zucchini slices, cucumber, mint and peas into a large bowl. Add the dressing and toss the salad gently.
3. Arrange the salad on a large serving plate and top with a sprinkling of chopped hazelnuts and cheese. Season with freshly ground pepper and salt.
Recipe & photo courtesy of Turn Table Kitchen