Veggie and Rice Salad

2 cups cooked organic brown rice

1 medium organic zucchini, halved lengthwise, then sliced

1/2 pound asparagus, trimmed, blanched, and cut into 1 1/2-inch pieces

1 cup organic baby spinach, finely chopped

1/2 cup parsley, finely chopped

Juice of 1 large organic lemon

2 T water

Salt and pepper to taste




Combine rice, zucchini, asparagus, spinach, and parsley in a large salad bowl. With a small whisk, combine lemon juice, water, salt and pepper; drizzle over rice salad and toss gently.