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.