Zucchini, Sweet Corn and Kamut Salad Recipe with Meyer Lemon Vinaigrette

Zucchini, Summer Corn and Kamut Salad

In Life:

Wow, I feel like we haven’t really chatted in a while. It’s been a minute since I’ve done a regular post like this with “In Life” and “In Cooking” sections. In fact, this is the first food recipe I’ve publish in nearly a month. My last food recipe post was my delicious Mango and Key Lime Sorbet. Wow, that was a long time ago. It was all cocktails for a while there and then other posts that I’d been meaning to share with you for some time. Anyway, it’s good to be back to bringing you food recipes. I hope you’re feeling glad that they’re back, too.

Something I’ve been working on in this past month or so is getting my life under control and on track. Now I must admit that I probably wasn’t that far out of whack to start with. But I’d gotten myself into a situation where I’d overloaded myself with work and social commitments. I was feeling stressed and unproductive and generally just out of balance. So I decided to pare it down. I pushed back some work commitments that weren’t on hard deadline. I divested myself of any social commitments that I wasn’t genuinely happy to be a part of. I JOINED A GYM AGAIN! (This belly fat just isn’t going away by itself!!)

So now I’m practicing being in balance. Living mindfully and with purpose. And it’s helped me so much. I still am busy, but it feels good. I have a reasonable sized “to do” list each day, and that puts me in a good mood to start with. I set myself up for success each week and hold myself to my goals. But if things don’t work out or something needs to be moved, I don’t beat myself up. I remain flexible and adjust and deal with it. And I cut myself some slack. Because I’m bad at that. And I need to constantly remind myself of it. I’m getting better at it. And I’m so thankful for it.

What about you? Do you find yourself struggling for balance? Or is life generally pretty easy for you? Of course, I’m curious to know what goes on in your brain. It helps to commiserate with others on issues of struggle.

In Cooking:

Today I bring you the first of three recipes that I’ll eventually be publishing with Kamut in them. I’ve worked with Bob’s Red Mill to create this Kamut salad recipe, and I hope that it makes you as excited as it makes me. I’m actually stoked to be working with a company like Bob’s Red Mill. We share similar core values about whole foods and quality grains. Developing recipes with unique whole grains has been a goal of mine for sometime, and this small partnership has begun to make that possible for me.

Zucchini, Summer Corn and Kamut Salad

On Tuesday I actually posted an introduction piece on Kamut. It’s a pretty quick read and will give you all the background you need on tackling this grain. I like Kamut because it works double-duty as a starch and protein. It’s rich in protein and paired with the cheese and walnuts in this salad, provides a complete protein for proper nutrition. The Kamut also provides a pleasant “chewiness” to the salad to work well with other ingredients.

Bob's Red Mill Kamut

Speaking of which, the key ingredients in this salad are simple and delicious. It mainly consists of Kamut, julienned zucchini, fresh sweet corn nibs, finely grated Pecorino cheese and finally, toasted walnut pieces. I used a mandoline for the zucchini and a Microplane for the Pecorino cheese. Both of these tools are indispensable in a kitchen. If you don’t have them yet, I strongly encourage you to pick them up wherever and however it’s most affordable and convenient for you to do so. These two tools will make a world of difference in the quality of your finished dishes.

Key Ingredients for Zucchini, Summer Corn and Kamut Salad

I wanted to show you how awesome the zucchini looked up close. Because I’m totally in love with my mandoline (even though I cut myself cleaning it recently – a hazard of using such a sharp tool).  I use it quite often, especially for tasks like this. And I just love how uniform and thin the zucchini julienne comes out. I’ve done julienne zucchini for several dishes that I’ve cooked now, and I’m loathe to really do it any other way. It’s probably the most pleasant way I’ve ever had zucchini. Okay, enough evangelizing on the mandoline. For now…

Julienned Fresh Zucchini

Oh, and let’s not forget the dressing. One last thing before we go. You all know I’m a fan of doing “shake” dressings instead of emulsified dressings. To me it’s just much easier, neater and faster. So I used some Meyer lemon juice in this vinaigrette because I’ve had some in the freezer since last winter. I froze a bunch of it, and I’m so glad I did because I have Meyer lemon juice whenever I want. If you can’t get your hands on Meyer lemons, go ahead and use regular lemons. It’ll be a bit more tart but will be fine in the end.

Meyer Lemon Vinaigrette for Zucchini, Summer Corn and Kamut Salad

And that’s it. That’s the gist of this delicious recipe. I really liked this salad quite a bit. The sweetness of the corn paired well with the tartness of the dressing. And I really appreciated the way the walnuts and Pecorino further enhanced the earthiness of the Kamut. Oh also, I found this dish to be best when eaten the day it’s made. You can keep it for up to three days, but I wouldn’t go further than that. The quality of the raw ingredients really starts to suffer beyond that point. I hope you enjoy this dish! Let me know what you think of it!

Zucchini, Summer Corn and Kamut Salad

Yield: 4 servings

Zucchini, Sweet Corn and Kamut Salad Recipe with Meyer Lemon Vinaigrette

This Kamut salad recipe features julienned zucchini, sweet summer corn, pecorino, walnuts and a tangy Meyer lemon vinaigrette. Unique and delicious!

Ingredients:

Cooking the Kamut:

  • 2 cups Kamut, soaked overnight
  • 6 cups water
  • 1 teaspoon kosher salt

Meyer Lemon Vinaigrette:

  • 2 tablespoons lemon juice (preferably Meyer lemon)
  • 1 tablespoons white wine vinegar
  • 1/2 cup pecan oil (or olive oil)
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper

Finishing the Salad: 

  • 1 recipe cooked Kamut (above)
  • 1 recipe of Meyer Lemon Vinaigrette (above)
  • 1/2 pound zucchini, julienned
  • 3 ears worth of sweet corn kernels
  • 1 cup finely shredded Pecorino
  • 1/2 cup toasted walnut pieces

Method:

  1. Before starting anything else, put the Kamut to cook in the water and kosher salt. Cover the pot and bring to a rolling boil then continue to boil lightly for 40 minutes total. Once done, drain and rinse with cold water. Set aside until ready to combine salad ingredients. To learn more about handling Kamut, check out my introductory blog post.
  2. While the Kamut is boiling, proceed to prepare the remaining ingredients as indicated above. For the dressing, combine all the ingredients listed in a small jar fitted with a tight lid. Shake well to combine, and shake once more right before adding to the salad.
  3. Once all of the ingredients are prepared and ready, add them to a large mixing bowl and toss well to combine. Divide into portions and serve.
  4. This salad is best if eaten the day it's made, but it stores well in an air tight container the fridge up to 3 days. (Finish by third day.)

Prep:45 min

Total:45 min

Print Recipe

Disclosure: Bob’s Red Mill compensated me to do this recipe plus two others (to be published at a later date). All opinions expressed are sincere and my own. This post also contains Amazon Affiliate links.