Green Salad + Blueberries, Kamut Berries and Dill Oil

Serves 4 | Prep Time: 15 minutes | Cook Time: time will vary based on grain (if you can’t find kamut) that’s chosen

Kamut berries are an ancient grain rich in fiber, magenisium, protein and zinc. They add a wonderful texture to to salads. This particular salad is adapted from Karla’s Nordic Kitchen.

Ingredients

Dill Oil

1/4 cup extra virgin olive oil
10 gr (0.3 oz) fresh dill (about 1 handful picked)
fresh dill for garnish
lemon juice

For the salad

5 ounces (150g) boiled whole Kamut berries (or wheat berries or pearl barley)
3.5 ounces (100g) blueberries
2 small baby heads of lettuce (like little gems, red oak or anything fresh)
2 persian cucumbers
1 avocado, diced

lightly roasted sunflower seeds, pumpkin seeds, flax and sesame seeds (about 1 tablespoon each)

Chef Tips

If you can’t find kamut berries you can sub in any ancient grain.

Preparation

Step 1 (for the dill oil)

Put dill and olive oil into a blender or food processor and blend until the dill is finely chopped.

Step 2
Rinse the lettuces and tear them into small pieces. Mix the salad with the cooked kamut berries, blueberries, avocado and slices of cucumber.

Step 4
Sprinkle well with dill oil over the salad and squeeze some lemon juice over. Finish with a little salt and freshly ground pepper and extra fresh dill.