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.