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Green Salad with Blueberries, Kamut Berries and Dill Oil

Lovely green salad with blueberries and kamut. This salad is perfect for the summer barbecues!

Course Lunch, Salad, Side Dish
Cuisine Danish, International, Nordic
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people


  • 150 gr (5 oz) boiled whole Kamut berries (or wheat berries or pearl barley)
  • 100 gr (3.5 oz) blueberries
  • 2 small cos lettuce
  • 1/2 cucumber
  • 1 avocado
  • lightly roasted sunflower seeds, pumpkin seeds, flax and sesame seeds

Dill Oil

  • 1/2 dl (0.2 cup) olive oil of high quality
  • 10 gr (0.3 oz) fresh dill (about 2 handfuls with stalks)
  • lemon juice
  • fresh dill for garnish


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

  2. Rinse the cos lettuce and break it into small pieces. Mix the salad with boiled kamut berries, blueberries, avocado and slices of cucumber.

  3. First add flax and sesame seeds to a dry pan and take them off the heat, just as they start to pop. Then add the sunflower and pumpkin seeds on the same pan until cook until they start taking colour. Let them cool and mix them with the flax and sesame seeds.

  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.