Bring a large pot of water (⅔ full) to a boil over high heat.

While the water is coming to a boil, fill a large bowl with water and add 3-4 cups of crushed ice or ice cubes. Set aside. Set a large strainer (sieve) in your sink.

When the water is nicely boiling, add the sliced veggies and set a timer for 1 minute.

Drain in the prepared sieve. Shake the sieve a few times to remove any excess water then turn the drained veggies out onto a clean, dry kitchen towel and roll the towel around them. (If you are prepping again, the veggies can be transferred to a paper towel-lined storage container or large ziplock bag and refrigerated.)

Heat a medium-size nonstick sauté pan over medium heat.

Add the butter and olive oil. When the mixture is starting to sizzle a bit, add the walnuts. Stir frequently for 2-3 minutes or until the walnuts are beginning to deep in color. Add the panko crumbs and salt and cook for another 2-3 minutes, stirring frequently until medium golden brown.

Remove from the heat and stir in the lemon zest and crushed red pepper. Set aside to cool a bit. (If prepping ahead, allow the topping to cool completely then store in an airtight container.)

Combine the lemon juice, lemon zest and garlic in a large serving bowl. Drizzle in the olive oil while stirring vigorously with a fork or a whisk. Add the salt and pepper and stir again.

Add the drained veggies and toss to coat with the dressing. Taste and add more lemon juice and/or salt, and pepper, if needed.

Add the chopped mint and toss well. Taste again and adjust, if needed.

Either sprinkle the salad with the panko mixture and top with the shaved parmesan or serve the toppings separately at the table (a good idea if you think you’ll have leftovers).

Serve and enjoy!