3 tablespoons white wine vinegar
2 tablespoons honey
2 small garlic cloves, minced
1/4 teaspoon fine grain sea salt, plus more to taste
3 tablespoons extra-virgin olive oil
1 small red onion, finely sliced, soaked in ice water
1 pound zucchini, julienned
1 cup toasted walnuts, roughly chopped
2/3 cup toasted coconut flakes
3 dates, pitted and chopped
to serve: micro greens or chopped herbs
Combine the vinegar, honey, garlic, and sea salt in a small saucepan over medium heat. Stir constantly until it comes together, remove from heat, and let cool for a few minutes. Whisk in the olive oil.
Drain the onions, and pat dry. In a large bowl, combine the zucchini and onion together, pour over the vinegar mixture, toss well, then taste and add more salt to taste. Set aside for a few minutes. Alternately, you can move it to the refrigerator until you're ready to serve.
Before serving, toss the zucchini mixture with the walnuts, coconut flakes, and dates, then finish with a generous sprinkling of herbs or micro greens.