In a medium saucepan combine rice and 1¾ cups water. Bring to a boil, cover, and reduce the heat to simmer slowly until tender, about 12 minutes. Fluff with a fork, spread out on a plate, and let cool.
In a blender combine avocado, pickle brine, vinegar, salt, and pepper. Blend until smooth. Taste and season with salt if needed. Toss half of dressing with rice.
In a large bowl toss together rice, kale, pepper, pickles, and dill. Drizzle with more
dressing and top with more chopped dill.