Use a vegetable peeler or mandolin to very thinly slice zucchini lengthwise. It’s hard to get them paper-thin, but that’s the goal.
Combine 2 T. fresh lemon juice with 3 T. olive oil, 1 pressed garlic clove, and salt and pepper in a jar and shake or whisk.
Toss the zucchini slices with the dressing and let sit for 10 minutes.
Soak and drain 6 C. spinach leaves, then spin dry.
Grate 3 carrots.
Cut 4 oz. good quality feta cheese into small cubes.
Toast 1/3 C. shaved almonds or whole pepitas in a skillet until lightly browned.
Toss the spinach, carrots, almonds and feta with the zucchini.