• 1 cup Floating Leaf Wild Rice Blend (cooked according to package directions & cooled) 
  • 12 asparagus spears, cut and roasted 
  • 2 green onions
  • 6 strawberries 
  • 12 fresh basil leaves
  • 1/4 cup chopped fresh parsley 
  • 1 tbsp lemon 
  • 1 tbsp olive oil 
  • salt and pepper taste 
  • 1 tsp garlic powder

Dressing Ingredients:

  • 2 tbsp Kozlik’s Lemon & Basil mustard
  • 6 tbsp olive oil 
  • 2 tbsp maple syrup
  • 2 tbsp lemon juice 
  • Salt and Pepper


  1. Cut washed asparagus spears into 1-inch pieces and add to a bowl
  2. Next add to the bowl, lemon juice, olive oil, garlic powder, salt and pepper 
  3. Coat asparagus in lemon and oil mixture and roast at 400 for 10 mins
  4. While asparagus is roasting, add to a bowl cooled cooked rice, chopped strawberries, chopped green onion, chopped basil, set aside 
  5. Mix all ingredients for dressing in a bowl, set as aside
  6. Now add asparagus to rice salad
  7. Pour dressing over top and mix well
  8. Add fresh chopped parsley on top

Recipe and photo by @find_wellness

Written by Murray Ratuski

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