Using a vegetable peeler or mandolin slicer, cut zucchini and carrots lengthwise into thin ribbons.
In a large mixing bowl, sprinkle a pinch of salt over the shaved zucchini and stir until combined. Set aside to sweat for 5 minutes.
In a medium bowl, beat oil, vinegar, lemon juice, mustard and honey with a 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.