Cucumber Fennel Salad

ingredients:
1/4 cup lemon juice (juice of one lemon)
3 T olive oil
2 T rice vinegar (more if desired more tang)

1 cucumber, thinly sliced

1 zucchini, thinly sliced

1 medium fennel bulb, thinly sliced
1 apple, cored and thinly spliced (if using organic leave on the peel for added color)
1 peach, pitted, peeled and thinly sliced

1-2 T red onion, diced 

1 handful of fresh herbs (any combination of dill, mint, lemon balm, cilantro or parsley)
sea salt to taste

fresh nasturtium for garnish

directions:
(Prepare 2-4 hours ahead of time and chill before serving)

Mix together lemon juice, olive oil, rice vinegar and salt in a jar or bowl.

Combine all other ingredients in a bowl, pour dressing over and toss together.