Minted Zucchini, Pea and Lemon Cucumber Salad

Ingredients

• 2 zucchini small, peeled and thinly sliced lengthwise using a mandoline
• 1 lemon cucumber thinly sliced into rounds, then cut into half moons
• 1 handful hazelnuts toasted and crushed
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• 3 tablespoons olive oil
• 1 teaspoon champagne vinegar
• salt
• pepper
• humboldt fog cheese to taste
• 1/2 cup English peas freshly shelled
• 1/4 cup mint chopped

Nutrition

• Calories : 380 calories
• Carbohydrate : 15 grams
• Fat : 34 grams
• Fiber : 7 grams
• Protein : 7 grams
• SaturatedFat : 3.5 grams
• Sodium : 330 milligrams
• Sugar : 7 grams