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. Remove from the heat and let it sit for 10 minutes before taking a fork and fluffing the teff.
Add all of the salad dressing ingredients into a jar and shake until it turns into a smooth, slightly thick consistency.
In a large mixing bowl add the teff, zucchini, seeds, dill, mint and avocado. Give the salad a good mix, then drizzle the salad dressing over the top. You may not need to use all of the dressing. Season with salt and pepper to taste.
