Shaved Veggies With Citrus Basil Vinaigrette

There is never a wrong time of year to enjoy a light, crisp dish comprised of fresh veggies and a light vinaigrette. Originally this Shaved Veggies with Citrus Basil Vinaigrette was made in the early spring when I was on a mission to make a versatile vinaigrette to have on salads, pasta, as a marinade, and so on. We tested so many combinations but punch of flavor that the lemon and limes were providing proved to be exactly what we wanted, with some extra help of course!

This Citrus Basil Vinaigrette is so versatile, but out favorite go-to is to add it to these Shaved Veggies. Many people forget just how delicious raw veggies can be. Shaving them thinly is the perfect way to keep the crisp taste the vegetable already has while making it easier to eat. People generally think they need to slice zucchini and then saute them, not here! Save the time over a stove and just get a peeler out and peel away, same goes for the carrot and English cucumber. Why an English cucumber you ask? They are seedless and won't be as loosely filled with water as the traditional muncher cucumbers you see in the store. If you can't get your hands on an English cucumber the regular ones will do but you may way to stop when you hit the core so you don't get all the water and seeds.

This vinaigrette can store for up to 2 weeks in a container in the fridge. We love these 8oz Ball Jars to store any type of dressing or marinade in. Typically we make this vinaigrette as use for a salad, then marinate some chicken in the vinaigrette for 30 minutes to an hour. We have have also used this Citrus Basil Vinaigrette to dress a cold pasta salad in the summer. The crisp fresh flavor will give your endless inspiration on what to use it for next!