Teff and Zucchini Salad

12 20 402
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 2
Teff and Zucchini Salad
Health Highlights


1/2 cup Teff grain, uncooked
1 cup Water
1/3 cup Apple cider vinegar (for dressing)
1 tbsp Dijon mustard (for dressing)
1 dash Sea Salt (for dressing)
1 tsp Stevia sweetener, powder (optional, for dressing)
1 tbsp Tahini (for dressing)
2 medium Zucchini (shaved into ribbons)
1/3 cup Pumpkin seeds (pepitas) (toasted)
1 tbsp Dill, fresh (chopped)
1 tbsp Mint, fresh (chopped)
1/2 avocado(s) Avocado (sliced)


  1. Pour the teff into a medium-sized pot, add the water plus a pinch of salt and bring to a boil, then simmer for 6 minutes.
  2. Remove from the heat and let it sit for 10 minutes before taking a fork and fluffing the teff.
  3. Add all of the salad dressing ingredients into a jar and shake until it turns into a smooth, slightly thick consistency.
  4. In a large mixing bowl add the teff, zucchini, seeds, dill, mint, and avocado.
  5.  Give the salad a good mix, then drizzle the salad dressing over the top.
  6.  You may not need to use all of the dressing. Season with salt and pepper to taste.


Nutrition Highlight

  • Avocados are high in monounsaturated fatty acids which are important for heart health!

Nutrition Facts

Per Portion

Calories 402
Calories from fat 163
Calories from saturated fat 26.5
Total Fat 18.2 g
Saturated Fat 2.9 g
Trans Fat 0 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 9.1 g
Cholesterol 0
Sodium 277 mg
Potassium 1158 mg
Total Carbohydrate 52 g
Dietary Fiber 11.4 g
Sugars 8.9 g
Protein 13.3 g

Dietary servings

Per Portion

Meat Alternative 0.6
Vegetables 3.6

Energy sources


Meal Type(s)