Rinse raspberries; set aside. Cut asparagus into ½ inch pieces. In a large bowl, combine cooked rice, asparagus, lemon zest, scallions, coconut, sea salt and pepper; gently toss to combine. Place in the refrigerator for 20 minutes.
Remove from fridge; fold in fresh raspberries; gently toss to combine. Drizzle with olive oil.
Recipe by Eat Clean | Love Life Again at https://thehealthyapple.com/asparagus-raspberry-black-rice-salad/