HEALTH by Kinsey Cathers

Ingredients

• 2-3 cups cooked long-grain brown rice (wild rice is pictured above, but I prefer long-grain brown rice for this recipe)
• 3-4 cups arugula
• 1/3 cup raw almonds – chopped
• 1 large zucchini – diced
• 3 green onions – chopped
• 1/4 cup parsley – minced
• Avocado oil for cooking ⁣

Dressing

• 1 lemon – juiced 
• 3 tbsp. olive oil
• Salt & pepper to taste

Instructions

1. Cook rice as instructed on the package. Set aside and let cool completely.
2. Heat a skillet over medium and add avocado oil.⁣
3. Add zucchini and green onion, cook until lightly browned. Set aside and let cool.
4. Toast chopped almonds on a skillet until just lightly browned. Set aside and let cool.
5. Whisk lemon juice, olive oil, salt, and pepper in a small bowl.
6. Combine rice, arugula, almonds, zucchini, green onion, and parsley in a large bowl.
7. Add dressing and mix well (makes approx. 5 servings).