• 1 cup brown rice, pre-cooked and cooled
• 2 cups kale, chopped
• 1 cup broccoli, cut into florets and sliced
• 1 avocado, cubed
• 1 cucumber, sliced and quartered
• 1/2 cup red cabbage, thinly sliced
• 1/4 cup toasted walnuts
• 1/4 cup roasted beets, cubed
• 1/8 cup fresh cilantro, roughly chopped

Lemon Olive Oil Dressing:

• 1/4 cup lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon honey
• 1/4 cup olive oil
• 1 teaspoon apple cider vinegar