Teff and Zucchini Salad

12 20 378
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 2
Teff and Zucchini Salad
Health Rating


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)
1 cup Water
1/2 cup Teff grain, uncooked
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.

Remove from the heat and let it sit for 10 minutes before taking a fork and fluffing the teff.

2. Add all of the salad dressing ingredients into a jar and shake until it turns into a smooth, slightly thick consistency.

3. In a large mixing bowl add the teff, zucchini, seeds, dill, mint and avocado.


4. Give the salad a good mix, then drizzle the salad dressing over the top.


5. You may not need to use all of the dressing. Season with salt and pepper to taste.



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

Nutrition Facts

Per Portion

Calories 378
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