Whisk the salt, sugar, vinegar and water in a bowl or large glass jar until clear. Add the carrots and let stand 30 minutes to 1 hour (you can make up to 3 weeks ahead, covered and refrigerated).
Make the dressing
Put all ingredients in a mini food processor or blender and puree until smooth.
Assemble the salad
Toss the cucumber, carrots. spinach, mint, basil and green onions in a large serving bowl or individual bowls. Top with the rice. Arrange the avocado and sprouts on the rice and drizzle with dressing. Toss gently to combine. Sprinkle the Glazed Walnuts on top and enjoy!
TIP: To save time, make the Pickled Carrots up to 3 weeks ahead. Save the brine in the refrigerator to pickle another batch of carrots or radishes. You can also skip that part of the recipe — just added thin sliced carrots to the salad instead.
If you're using precooked brown rice, place it in a microwave-safe bowl, cover and heat for 1 1/2 - 2 minutes on high.