Zesty Beet and Black Rice Shrimp Salad with Lemon Lime Vinaigrette

Ingredients

• 1 cup black rice (or wild rice if you don’t have black)

• sea salt

• ½ cup cooked peas

• ¼ cup lemon juice or a combo of lime/lemon juice

• 2 tablespoons rice vinegar or white wine vinegar

• ¼ tsp mustard powder

• 1 tablespoon honey

• ¼ cup olive oil or avocado oil

• ¼ ­1/3 cup fresh blueberries

• 3­4 tbsp chopped green or red onion

• 1 cup cooked then cooled beets (shaved or chopped)

• ¼ cup shaved carrots

• 6 oz cooked shrimp (cocktail shrimp). We used Sizzlefish Shrimp ­ boiled for a few minutes in salt/water then drained and cooled.
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• ground black pepper

• Optional add-in: Roasted chickpeas, pumpkin seeds, walnuts, feta, etc!