Teff and Zucchini Salad

Health Highlights

Ingredients

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)

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.

Nutrition Highlight

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

Calories 415

Calories from fat 165

Calories from saturated fat 26.5

Total Fat 18.3 g

Saturated Fat 2.9 g

Trans Fat 0 g

Polyunsaturated Fat 5.0 g

Monounsaturated Fat 9.2 g

Cholesterol 0

Sodium 268 mg

Potassium 1546 mg

Total Carbohydrate 52 g

Dietary Fiber 11.6 g

Sugars 8.9 g

Protein 16.3 g

Meat Alternative	0.6
Vegetables	3.6