2 cups cooked brown rice

2 cups cherry tomatoes, halved

1/2 English cucumber or 2 Kirby cucumbers, diced

2 scallions, finely sliced – reserved some for garish

2 tablespoons pumpkin seeds (optional but lovely)

1/2 cup fresh parsley, finely chopped – reserve some for garnish

Dressing:

1 tablespoon Rice Wine Vinegar

1 tablespoon Dijon mustard

Juice and zest of a lemon

1 tablespoon maple syrup

1/2 teaspoon kosher salt

Freshly ground black pepper

A tablespoon of water to thin if necessary

Prepare the vegetables, herbs, nuts and seeds if using and place in a large bowl.
Add the cooked rice.
To make the dressing combine the rice wine vinegar, Dijon mustard, zest and juice of the lemon, maple syrup, salt and pepper. Add a tablespoon or two of water to thin if necessary. TASTE and adjust to your liking.
Pour the dressing over the salad ingredients, go slow you may not need all of it.
Toss to combine well and serve.