Teff and Zucchini Salad

Teff and Zucchini Salad

Health Rating
Prep Cook Ready in Servings
10 min 10 min 20 min 2


1/2 avocado(s) Avocado (sliced)
1/3 cup Apple cider vinegar
1 tbsp Dijon mustard
1 tbsp Dill, fresh (chopped)
1 tbsp Mint, fresh (chopped)
1/3 cup Pumpkin seeds (toasted)
1/8 tsp Sea salt
1 tsp Stevia sweetener, powder (optional)
1 tbsp Tahini
1/2 cup Teff grain, uncooked
1 cup Water
2 medium Zucchini (shaved into ribbons)


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 Facts

Per Portion

Calories 400
Calories from fat 139
Calories from saturated fat 21.7
Total Fat 15.5 g
Saturated Fat 2.4 g
Trans Fat 0 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 7.6 g
Cholesterol 0
Sodium 268 mg
Potassium 1136 mg
Total Carbohydrate 52 g
Dietary Fiber 11.1 g
Sugars 6.3 g
Protein 13.2 g

Dietary servings

Per Portion

Meat Alternative 0.6
Vegetables 3.6

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada