Watermelon RecipesRecipes

Ancient Grain 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

1. 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.
2. 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.


Makes 6 Side Dishes.


Serving size: 1 serving
Calories per serving: 247
Fat per serving: 13.2g
Saturated fat per serving: 1.6g
Fiber per serving: 3.7g

 Recipe Video
Stay on top of what's happening with watermelon.

Sign up here to receive What About Watermelon? monthly news.

For Watermelon Industry news, please sign up for the Watermelon Update.

Watermelon Board

Representing 1,500 watermelon growers, shippers and importers nationwide, our goal is to promote the nutritional, culinary and convenience benefits of watermelon.


Enjoy the sweet taste at a watermelon festival.

Find One

Whole Watermelon

Use the whole watermelon – flesh, juice and rind.

See How