Spicy zucchini and cucumber salad

Slice the zucchini and cucumbers on a mandolin for consistent slices, or with a chef's knife.

Cut the zucchini slices in half to bite size, matching the cucumbers.

Transfer to a mixing bowl and toss to separate the slices.

Add chopped jalapeno or serrano and roughly chopped cilantro.

Dress with fresh lime juice, olive oil, salt and fresh cracked black pepper; toss.

Plate with as much height as possible to show the ribbon texture; it grows more tender the longer it sits in the dressing.