Raw Kale Salad With Garden Vegetables And Wild Rice

• 1/2 cups Black Wild Rice
• 1/4 cups Organic Tahini
• 2 Tablespoons Extra Virgin Olive Oil
• 1 whole Lemon, Juiced, Divided
• 1 teaspoon Srircha Sauce (or More!)
• 1/4 cups Water (roughly)
• 2 pinches Coarse Salt And Freshly Ground Pepper
• 2 cups Kale
• 1 cup Mixed Greens
• 1 whole Zucchini, Diced
• 1 cup Cherry Tomatoes, Halved
• 1 can (14 1/2 Oz. Size) Chickpeas, Drained And Rinsed
• 1 cup Green Beans, Diced
• 1 whole Avocado, Diced Or Sliced
• 1/4 cups Pepitas, Toasted

1. Cook the rice in a rice cooker or use your favorite stovetop method.
2. In a small bowl, whisk together the tahini, olive oil, half the lemon juice, Sriracha sauce and water. Season with salt and pepper. Taste it. Add more Sriracha if you like the heat! And if it's too thick, add a little more water.
3. In a large bowl, combine the kale, lettuces, rice, zucchini, tomatoes, chickpeas, green beans and avocado. Toss.
4. Add the tahini/Sriracha dressing to the salad and toss to thoroughly coat. Maybe sprinkle a little salt over the whole mess.
5. Divide up among plates and garnish with toasted pepitas and the more lemon slices.
6. OMG.

black wild rice, ubc, olive oil, lemon, srircha sauce, ubc, salt, kale, mixed greens, zucchini, cherry tomatoes, chickpeas, green beans, avocado, ubc

Taken from tastykitchen.com/recipes/salads/raw-kale-salad-with-garden-vegetables-and-wild-rice/ (may not work)