In a glass jar with a lid, mix together oil, vinegar, sweetener, salt, pepper and chopped mint leaves. Close the lid and shake it well together to emulsify the dressing. You can also do this in a small bowl with a whisk, but I like this method of making dressings in a mason jar since they emulsify quickly–without needing to wash a bowl and whisk. Let the dressing rest while you prepare the vegetables.
Either julienne or spiralize the vegetables and place them in a bowl.
Pour the dressing on the vegetables and toss the salad.
This zucchini salad is best served fresh, but it will also keep in the refrigerator for a day or two.
Apple Zucchini Salad https://twosleevers.com/apple-zucchini-salad/