Summer, and its ragging humidity, has arrived with a vengeance this weekend. It feels too hot to do anything, including turning on the oven, so we're relying on all things barbecue. This salad originally came together as a way to use up the last of some wilting herbs, and has now become an early summer staple - when asparagus are fresh and in their prime.



1/2 cup brown rice
1 cup water

1 head lacinato kale, washed and roughly chopped
1 bunch asparagus, sliced on the diagonal into 1" pieces
2 cups mixed fresh leafy herbs (such as cilantro, parsley, basil, etc)

Grilled tofu or boneless skinless chicken thighs

dressing //
2 tsp dijon mustard
1/4 cup olive oil
3 Tbsp white balsamic vinegar
1 Tbsp white vinegar
salt and pepper

What to do:

Bring the rice and water to a boil. Cover and simmer for 45 minutes until cooked. Set aside to cool slightly.

Make the dressing by whisking all the ingredients together.

Toss the asparagus in a bit of oil, and barbecue until charred but still crunchy. While the grill is hot, cook your protein - tofu, chicken or other.

Combine the kale, herbs, room temperature rice and grilled asparagus in a large bowl. Toss with dressing, being sure to evenly coat all the greens.

Serve immediately.