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For the Salad:
1 cup of uncooked long-grain white rice such as Basmati
2 cups of water
1 medium English cucumber, diced
1 cup of walnut pieces
1 heaping tablespoon of fresh chopped dill
1 heaping tablespoon of fresh chopped mint
juice from 1/2 a lemon
For the Dressing:
2 tablespoons of extra-virgin olive oil
1 tablespoon of apple cider vinegar
1 tablespoon of tahini
1/2 teaspoon of salt
1/8 teaspoon of pepper
1/2 teaspoon of sugar, honey or agave
juice from 1/2 a lemon
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