Roast the almond slivers in a pan without fat, take them out immediately and let them cool down. Halve the lemon and squeeze the juice. Mix 5 tablespoons lemon juice with some salt and pepper. Fold in 3 tablespoons of oil.
Wash the basil and shake dry. Pluck off the leaves and put them aside.
Mix almonds and sea salt flakes and chop finely. Clean, wash and drain the carrots, zucchini and cucumber. Cut the vegetables separately with a spiral slicer into fine strips (spaghetti).
Heat 3 tablespoons of oil in a large frying pan and fry the carrot strips for 1-2 minutes, turning them vigorously. Add zucchini strips and steam for about 1 minute, turning. Cut basil into coarse strips.
Fold cucumber strips under the steamed vegetable spaghetti. Mix with vinaigrette and basil and season to taste with a little salt and pepper. Arrange in deep plates or bowls and sprinkle with the almond mixture.
Possibly garnish with lemon wedges.