Ancient Grain Watermelon Salad
Kamut, also called Khorasan wheat or Pharaoh grain, because it was first discovered in ancient Egyptian tombs, is richer in protein than regular wheat and high in nutrients, such as vitamin E, magnesium, and zinc. It adds a rich taste and texture to this flavorful salad.
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons maple syrup
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- dash salt (to taste)
- 3 cups warm cooked kamut grain (about 1 ½ cups dry)
- 1/2 cup coarsely chopped pecans
- 1/3 cup diced green onions, plus 1 tablespoon
- 1/3 cup thin-sliced celery
- 1 cup corn, grill if preferred
- 2 cups chopped watermelon
- Serving size: 1 serving
- Calories per serving: 247
- Fat per serving: 13.2g
- Saturated fat per serving: 1.6g
- Fiber per serving: 3.7g
Blend oil, maple syrup, lemon juice, lemon zest, and salt in a small bowl. Add kamut and pecans. Stir thoroughly and let sit until cooled.
Assemble salad in a tall, glass bowl: Place 1/3 of the kamut at the bottom, topped by half each of the onions and celery, corn, and watermelon. Repeat. Add the last 1/3 of the kamut to the top and sprinkle with the remaining 1 Tablespoon of diced green onion.
Present as a layered salad and toss just before serving.