Rice, Kale and Zucchini Salad

Today I wanted to try a new rice mix that I bought because the ingredients sounded amazing. It is called India spice mix and it contains brown rice, barley, buckwheat, pumpkin seeds, sunflower seeds, whole coriander and whole cumin. I prepared it according to the package instructions and rinsed and drained it multiple times after it was cooked.

For the salad I used dinosaur kale, zucchini, parsley, and scallions.

I roughly chopped all the greens and put them in a salad bowl. For the dressing I poured extra virgin olive oil (EVOO) in a small bowl and seasoned it with some smoked salt, and an Italian spice mix that is made up of basil, oregano, thyme, tarragon, parsley, lavender, fennel seed, rosemary, marjoram and sage, as well as a dash of chili and lime spice mix made up of salt, chili, red bell pepper, paprika, lime leaf, onion, soy bean, lemon peel, black pepper, coriander, lemon grass and parsley. I let the olive oil stand with the herbs for half an hour while the rice was cooking. Once the rice was done I combined this dressing with the salad, mixed it up and finished it with juice from half a lemon and a table spoon of flax seed oil. Finally, I combined the salad with the cool rice mixture, since I didn't have much else in the fridge.