Start by toasting your almonds. Heat a large pan or skillet over high heat. (There is no oil involved here, people.) Add the sliced almonds to the pan and toast, stirring regularly, until the almonds are nicely brown and fragrant. This should take about 3-4 minutes. Remove your almonds from the pan and set aside until ready to use.

Shave your zucchini and carrot using a vegetable peeler.

Place the shaved zucchini and carrots in a large bowl and add the toasted almonds, olive oil, lemon zest, lemon juice, mint, salt, and fresh ground pepper. Gently toss the ingredients together. (I suggest using tongs if you have them. They make everything easier.)

Sprinkle with crumbled goat cheese before serving.