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Prepared rice according to package instructions. Once cooked, set aside and allow to cool.
Add diced red onions to a small bowl or mason jar, cover with 1 cup of cold water and set aside for about 5 minutes before draining. (this helps create a more mild flavour, which is great for salads).
To make your salad base, add kale to a large mixing bowl, drizzle with olive oil and gently massage until the leaves are soft (about 2 minutes). Top with brown rice and mix well.
Add cucumber, walnuts, panko breadcrumbs, lentils, feta cheese, dill pickles, green onions, fresh dill, and red onions. Drizzle with creamy dill pickle dressing. Toss to combine.