Cut zucchini. Shave the zucchini into ribbons too, rotating it as you go, and stop when you reach the soft, watery center. Prefer the quick route? Grate the carrot and beet on the large holes of a box grater and cut the zucchini into thin strips or matchsticks.

Prepare the apple. Quarter the apple and remove the core. Shave it into thin ribbons with the peeler or slice into thin strips. If you are using lemon juice in the dressing, toss the apple with a little of it so it stays bright.

Cut the beet. Use a vegetable peeler to shave the beet lengthwise into thin ribbons.

Make the dressing. In a small bowl, whisk together the olive oil, lemon juice or apple cider vinegar, Dijon mustard, honey and salt until smooth. Taste it and adjust the honey to your liking.

Layer the salad. Arrange the ribbon vegetables in layers directly on a serving plate. Start with a layer of zucchini, followed by apples, carrots, and beetroot. You can reserve a small amount of each ingredient to repeat these small layers once more for a beautiful stacked effect.

Finish and serve. Pour the dressing evenly over the layered salad, then top with the chopped nuts and parsley. Serve right away. Before eating, mix the salad thoroughly so the dressing distributes evenly.