• Combine black rice, most of the salt and 2 cups of water in a small saucepan. Bring to a boil over high heat, cover, reduce heat to low and cook 35 minutes, until rice is cooked through but still chewy. Remove from heat and mix in edamame. Add ¼ cup dressing to the grain and stir to coat all.

• Chill or set aside to cool.

• Remove and discard any tough ends from asparagus. Cut asparagus into 1- or 2-inch lengths. Put an inch of water in a wide, deep skillet and add remaining salt. Bring to a boil over high heat. Add asparagus and cook, shaking the skillet, for a minute or 2, until asparagus is bright green and barely tender. Drain, rinse asparagus with cold water and drain again.

• Divide spinach among 6 bowls, then top with grain mixture. Top with asparagus, carrots, red pepper and avocado or vegetable toppings you like and drizzle with more dressing as desired.