Ingredients

• 2

  8oz. pouches
  Organic Black Pearl Rice suggested substitutions
• 1

  cups
  radish, sliced
• 1

  cups
  arugula, packed
• 1

  cups
  edamame
• 4
  eggs, hard boiled, sliced (optional)
• 2
  avocados, sliced
• ¹⁄₂

  cups
  carrots, finely shredded
• ¹⁄₂

  cups
  pine nuts
• Vinaigrette:
• ¹⁄₂

  cups
  parsley, finely chopped
• ¹⁄₂

  cups
  cilantro, finely chopped
• 2

  tsp
  Dijon mustard
• 2

  tbsp
  olive oil
• 1

  tbsp
  white sugar
• 2

  tsp
  rice vinegar
• ¹⁄₂

  tsp
  sea salt
• ¹⁄₄

  tsp
  cracked black pepper
• Juice of 1 lemon

Instructions

1. Prepare rice as directed on package. Once cooked, add to a large bowl and set aside for 10 minutes to cool.
2. In a small sauté pan over medium-low heat, toast pine nuts until almost brown (about 5 minutes). Add to large bowl.
3. Prepare vinaigrette: In a small bowl, add Dijon mustard and whisk in oil until incorporated. Add all other ingredients and whisk until fully incorporated.
4. With rice as the bottom layer, assemble the salads using all other ingredients. Drizzle with vinaigrette. Serve and enjoy!