Zucchini & Carrot salad

Slice green zucchini and carrots lengthwise, using a cheese cutter or a 'mandoline' (and avoiding slicing your fingers with the vegetables). Put in a bowl and cover with salt and lemon juice (2 zucchini, 2 carrots, and 1 lemon is what I used) and let it rest for 20 minutes. Remove some of the juice, add a bit of olive oil, and top with pine nuts that you've quickly toasted in a hot frying pan (cast iron pan without oil).