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Recipe: Teff & Zucchini Salad

by Arna Macalister-Knight

This salad is packed full of protein, fibre, and good fats; making it a nutritious option for lunch or dinner.

Teff (similar to quinoa) is the tiniest grain in the world! But don’t let its size deceive you, as it’s extremely high in protein, calcium, iron, and fibre. It’s also a gluten free grain, making it suitable for those with intolerances or sensitivities. Teff is the perfect addition to any salad or meal.

Salad Ingredients:

1/2 cup Brown Teff Grain
1 cup Water
Pinch Sea Salt
2 Zucchinis (shaved into ribbons)
1/3 cup Pepita & Sunflower Seeds (toasted)
1 tbsp Dill (chopped finely)
Handful of Mint Leaves (roughly chopped)
1/2 large Avocado (sliced)

Dressing Ingredients:

1 tbsp Tahini
1 tbsp Mustard (seeded or dijon)
1/3 cup Apple Cider Vinegar
1 tsp Stevia (optional)


Pour the teff into a medium sized pot, add the water plus a pinch of salt and bring to a boil, then simmer for six 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 don’t need to use all of the dressing if it’s too much. Season with salt and pepper to taste.

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