6-8 raw unpeeled zucchinis

2 cups chopped heirloom tomatoes (about 3 tomatoes)
½ cup sundried tomatoes soaked in filtered water for 15 minutes
½ cup sweet red bell pepper roughly chopped
1/2 cup firmly packed fresh chopped basil leaves
½ cup cold pressed extra virgin olive oil
1 Tbsp finely chopped red onion
1 Tbsp freshly minced fresh garlic
1 Tbsp fresh lemon juice
1 Tbsp fresh pitted chopped dates (about 2) soaked in filtered water for 15 minutes
1/4 tsp Celtic sea salt
1/4 tsp dried red chilli pepper flakes

1 cup raw walnuts soaked for about 4-6 hours in filtered water
¼ cup celery chopped finely (about 1 large rib)
¼ cup sweet red pepper finely diced
¼ cup grated carrot
¼ cup grated zucchini
¼ cup chopped fresh continental flat leaf parsley
1 Tbsp cold pressed extra virgin olive oil
1 Tbsp chopped pitted dates (about 2)
1 Tbsp sun dried tomatoes
2 tsp finely minced fresh garlic
1 tsp finely chopped red onion
1 tsp freshly squeezed lemon juice
¼ tsp of Celtic sea salt