This Raw Zucchini Ribbon Salad with Hazelnuts and Feta is fresh and lovely summer vegetarian salad that will use up a ton of zucchini from your garden and it’s ready in just 15 minutes!
3 medium zucchini, washed and stem and blossom ends trimmed (about 1 ¾ pounds)
1 teaspoons Maldon Celtic sea salt flakes, divided
2 tablespoons best quality extra virgin olive oil
½ cup crumbled mild feta cheese, preferably goat feta
2 tablespoons toasted chopped hazelnuts or pine nuts
cracked black pepper to taste