Raw Zucchini Ribbon Salad with Lemon and Almonds

Use a vegetable peeler to shave zucchini into long, thin ribbons, rotating the zucchini and stopping at the seedy core. Place ribbons in a colander and toss with 1/4 tsp salt. Let drain 10 minutes.

Heat a dry skillet over medium heat. Add sliced almonds and toast 3–4 minutes, stirring constantly, until golden and fragrant. Spread on a plate to cool.

Whisk together olive oil, lemon juice, lemon zest, grated garlic, red pepper flakes, remaining salt, and black pepper in a large bowl.

Gently squeeze zucchini ribbons to remove excess moisture. Add to the dressing and toss gently. Let sit 5 minutes so the ribbons soften slightly and absorb flavor.

Mound dressed zucchini on a platter. Scatter toasted almonds and shaved parmesan over the top. Finish with fresh basil leaves. Serve immediately.