Wild Rice With A Fruity Twist

INGREDIENTS
2 cups cooked wild rice, cooled
1 cup fresh blueberries
2 ears corn, cooked and kernels removed from cob
1 apple, sliced thinly
1 avocado, sliced thinly
1 medium zucchini, peeled into ribbons with a peeler or mandolin
1 cup cherry tomatoes, halved, or 2 medium tomatoes, sliced thinly
2 cups arugula or ½ head of radicchio, hand-torn into smaller pieces
1 cup strawberrys
1 small cucumber
A few cashew nuts to sprinkle over
1/2 red onion
1/2 yellow pepper
1/4 pomegranate seeds
1 carrot chopped thinly

For the vinaigrette:
3 tbsp olive oil
2 tbsp balsamic vinegar
¼ tsp salt
Pepper to taste

INSTRUCTIONS
To make the dressing, add all of the ingredients to a small bowl or container with a lid. Whisk or shake the jar to completely emulsify the dressing. Taste and adjust seasoning with salt and pepper. To assemble the salad, add all ingredient except for the basil and edible flowers, if using, to a large serving bowl. Toss gently to combine. Add dressing and continue tossing until evenly coated. Top with basil and flowers.
NOTES
If you have time, marinate the zucchini ribbons in a bowl with the juice from one lemon, a hearty pinch of salt and a grated garlic clove before assembling the salad. The longer they marinate, the more flavor they will develop.