Wasted Time and Minted Zucchini, Pea and Lemon Cucumber Salad - Turntable Kitchen

Ingredients

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