Ingredients
3 tbsp (45 mL) extra-virgin olive oil
¼ cup (60 mL) pure maple syrup
3 tbsp (45 mL) fresh lemon juice
2 tsp (10 mL) lemon zest
dash salt (to taste)
3 cups (750 mL) warm cooked kamut grain (about 1 ½ cups dry)
1/2 cup (125 mL) coarsely chopped pecans
1/3 cup (85 mL) diced green onions, plus 1 tablespoon
1/3 cup (85 mL) thin-sliced celery
1 cup (250 mL) corn, grill if preferred
2 cups (500 mL) chopped watermelon (bite sized pieces)
Instructions
Blend oil, maple syrup, lemon juice, lemon zest, and salt in a small bowl.
Add kamut and nuts. Stir thoroughly and let sit until cooled.
Assemble salad in a tall, glass bowl: layer 1/3 of the kamut on 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 tbsp of diced green onion.
Present as a layered salad and toss just before serving.
Makes 6 side servings.
Source: watermelon.org
Per Serving: 329 Calories, 14.8 g Total Fat, 1.7 g Saturated Fat, 0 Trans Fat, 0 mg Cholesterol, 61 mg Sodium, 45.6 g Carbohydrate, 5.9 g Fibre, 16.6 g Sugars, 7.4 g Protein
