•  2 Zucchini
• 2 Carrots
• 3 Tbsp Olive Oil
• 1 Tbsp Cider Vinegar
• 1 Tbsp Lemon Juice
• 1 tsp Dijon
• 1 tsp Honey
• Sea Salt and Pepper

Using vegetable peeler or mandolin slicer, cut zucchini and carrots lengthwise into thin ribbons.

In large mixing bowl, sprinkle pinch sea salt over shaved zucchini and stir until combined. Set aside to sweat 5 minutes.

In medium bowl, beat oil, vinegar, lemon juice, mustard, and honey with whisk until well blended. Stir in sea salt and pepper, to taste. Add zucchini and carrots; toss gently to coat. Let stand 10 minutes and serve.