| Prep | Cook | Ready in | Servings | |
| 10 min | 10 min | 20 min | 2 |
| 1/3 cup | Apple cider vinegar (for dressing) |
| 1 tbsp | Dijon mustard (for dressing) |
| 1/8 tsp | 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.
| Meat Alternative | 0.6 |
| Vegetables | 3.6 |
Avocados
are high in monounsaturated fatty acids which are SO important for heart health!
