A summer salad using the newest superfood, Teff.

The ancient Ethiopian grain teff is naturally gluten-free and full of nutrients. This teff salad is a great way to introduce this superfood into your diet.

Serves 4 (as a side)



1⁄2 cup Teff Tribe brown teff grain
1 cup water
1 teaspoon sea salt
2 medium cucumbers (shaved into long ribbons)
2 cups baby spinach
1⁄2 avocado
1⁄4 cup toasted seeds (pumpkin & pinenuts)


1 tablespoon olive oil
1 tablespoon gluten-free mustard (seeded or dijon)
1⁄4 cup apple cider vinegar (or any vinegar)
2 tablespoon water
1 teaspoon stevia (if you’d like to sweeten it)



  1. Pour the teff into a medium sized pot, add the water plus a pinch of salt and bring to a boil. Reduce to a simmer, with lid on and leave for 6 minutes or until all the water has been absorbed. Remove from the heat and let it sit for 10 minutes (lid on) 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 combine the teff, cucumber, spinach, avocado and seeds. Mix well and drizzle the dressing over the top of the salad. Season with salt and pepper to taste.

Gluten-Free Recipe: Arna Macalister-Knight and Teff Tribe

Like to know more about teff? Pick up a copy of Issue 8 today or visit the Teff Tribe website.