01 - Wash and thoroughly dry the cucumbers and carrots. Using a vegetable peeler or mandoline, shave both cucumbers and carrots lengthwise into thin, delicate ribbons. Transfer the shaved vegetables to a large mixing bowl.
02 - Roughly chop the fresh mint leaves and scatter them over the shaved vegetables in the mixing bowl.
03 - In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, maple syrup, fine sea salt, and freshly ground black pepper until the dressing is fully emulsified.
04 - Pour the dressing over the shaved vegetables and mint. Gently toss everything together, ensuring all the ribbons are evenly and lightly coated with the dressing.
05 - Sprinkle the sunflower seeds evenly over the salad. Finish with lemon zest and additional fresh mint leaves as desired.
06 - Serve immediately for the best texture and peak freshness. The salad is best enjoyed right after assembly.