Red Rice, Salmon, & Blueberry Salad {gluten-free!}

Ingredients

• 1 cup r ed rice prepared according to package directions and cooled (or soaked first, if desired)
• 8 ounces s almon, cooked and chopped
• 4 cups kale, or your favorite dark, leafy greens chopped
• 1 1/2 cups fresh blueberries
• salt and pepper to taste
• 1/4 cup Wildly Organic Olive Oil
• 3 tablespoons fresh lime juice
• 1/4 to 1/2 teaspoon Wildly Organic Himalayan Pink Salt
• 1/32 teaspoon s tevia extract or a pinch or two of your preferred sweetening product