Kale and Wild Salad Serves 2 1 ½ cup cooked long grain rice cooled 1 ½ cups cooked wild rice, cooled 2 ribs of celery, diced small 6 radishes, sliced into half moons 3 scallions, thinly sliced ¾ cups raisins ½ cup pistachios Dressing: Blend together 1 tbsp lime juice, 1 tbsp dijon mustard, ¼ tsp salt, 1 tsp parsley, 6 tbsp coconut oil Directions: In medium bowl combine, rice, celery, radishes, scallions, kale, raisins, and pistachios. Add dressing, parsley and toss½ bunch of