What you need:
1/2 cup balanced slivered almonds (I used whole almonds)
2 lbs small zucchini (2 inch diameter)
Fleur de Sel
Freshly ground pepper
1/2 cup fresh Italian parsley leaves, fluffy not packed
1/2 cup shaved Parmesan cheese
1/4 cup extra virgin olive oil
How to make it:
Preheat the oven to 350˚F.
Spread the almonds on a sheet pan and toast them in the preheated oven until they are golden, about 8 minutes. Reserve.
Wash the zucchini and dry them.
Trim off the ends.
Cut the squash in half lengthwise.
By hand or using a mandolin (I used a vegetable peeler), slice the zucchini on the bias as thinly as possible.
Reserve in a big bowl.
To assemble the salad, toss the zucchini with the juice of the lemon and season with the Fleur de Sel and pepper. Add the toasted almonds, parsley leaves, Parmesan cheese, and olive oil.
Adjust the seasoning to taste and serve immediately and ENJOY!