• Wash hands for 20 seconds before beginning prep.
• Slice the zucchini into thin rounds using a mandoline, chef's knife, or food processor. Place in a colander set over a large bowl and sprinkle with salt.

  Allow the zucchini rounds to sit for 15 minutes. Rinse and then transfer to paper towels to dry.
• While the salt is drawing excess moisture out of the zucchini, slice the carrots into thin rounds with the mandoline.
• Place the carrots in a medium bowl and add the rinsed and dried zucchini.
• Top the vegetables with the chopped dill.
• Pour the lemon dressing over the herbs and vegetables and toss thoroughly.
• Cover and refrigerate for at least 2 hours, preferably 4 or more.
• Taste before serving and add salt, if necessary.

Lemon Dressing and/or Marinade

• Place the lemon juice, olive oil, nutmeg, and cayenne in a jar with a dash of salt and black pepper. Shake to emulsify.

  Or, place all dressing ingredients in a small bowl and whisk together.