Zoodle Mixed Salad

3 Tablespoons Olive Oil

Juice of 1 lime

3 Tablespoons white vinegar

1 Tablespoon Honey

1 to 2 Tablespoons grainy mustard

Salt and Pepper to taste

2 Zucchinis spiralized or shredded

3/4 cup red cabbage sliced thinly

2 ears of corn, blanched and cut from cobs

1 cup of broccoli florets cut small

15 grape tomatoes cut in half

1/4 cup fresh basil, chopped

In a large bowl mix the olive oil, lime, vinegar, honey, mustard and salt and pepper until emulsified. Add the remaining ingredients and toss until coated with dressing. Refrigerate for at least 1/2 hour for flavors to meld. Serve. Leftovers will keep in fridge for a few days.