Begin by using a mandolin to slice the zucchini lengthwise into 1/8-inch thick ribbons. Place them in a bowl.
Add the red onion, dill, and green onion into the bowl with the zucchini and set aside.
Next, place the pine nuts into a small skillet pan and toast the pine nuts over medium/low heat until they are golden brown (3-5 minutes depending on stove).
When the pine nuts are toasted immediately pour them into a bowl so they do not continue to cook.
Prepare the dressing by adding the olive oil, red wine vinegar, lemon juice, lemon zest, honey, salt, and pepper into a Mason jar. Cover and shake the jar until all of the ingredients are combined.
Pour the dressing over the sliced zucchini and toss the ingredients in the dressing.
Fold the greens and pine nuts into the salad.
Serve immediately or place the salad into the fridge to chill.