Autumn Zucchini Salad









A refreshing zucchini salad with subtle flavors of mint and cilantro. Topped with coconut milk infused teff crumble, coconut-lime dressing, and toasted peanuts. Pairs well as a healthy side salad to any of your favorite Thai dishes.

Thai-inspired zucchini salad with fresh herbs and teff crumble.

Print Recipe


  1. Place a medium-sized pot over medium heat.
  2. Add the teff and toast, stirring constantly. They will begin to pop and smell toasty after a couple of minutes.
  3. Continue to stir for another two minutes until the grain turns a shade darker then add 1 cup of the coconut milk, ½ cup water, and a pinch of salt.
  4. Stir well to combine and bring to a boil then reduce the heat to low and cover. Simmer for 20 minutes, then stir well and continue to simmer, covered, until the liquid is absorbed, another 15-20 minutes.
  5. Transfer the teff onto a baking sheet and spread out in an even layer.
  6. Turn the oven on high broil. Place the teff on the top rack of the oven for 5-7 minutes, until the teff has become crunchy on top. Set aside.
  7. Gently coat the zucchini with avocado oil then lay the slices out in an even layer on a baking sheet and sprinkle with a pinch of salt.
  8. Broil on the top rack of the oven for 4-6 minutes, until the zucchini starts to brown and soften. Remove from the oven and transfer to a large bowl. You will need to do this in batches.
  9. Add the tomatoes, cilantro, mint, and half of the peanuts to the bowl with the zucchini.
  10. Pour the remaining coconut milk into a small bowl. Whisk in the lime juice, fish sauce, sugar, lemongrass, chilies, and a large pinch of salt then transfer to the bowl with the zucchini. Gently toss the zucchini, tomatoes, and herbs with the dressing, then fold in the teff.
  11. Divide evenly among plates, top with the remaining peanuts, and serve immediately. Best if eaten right away, otherwise, store the teff separately from the rest of the ingredients to maintain texture. Keep in an airtight container in the fridge for up to 2 days.


  • ½ cup ivory or brown Maskal Teff® grain
  • 1¾ cups full fat coconut milk, divided
  • Sea salt
  • 3 medium zucchinis and/or summer squash, sliced into thin ribbons on a mandolin
  • 3 tablespoons avocado oil
  • ½ pint cherry tomatoes, halved
  • ½ cup chopped cilantro
  • ½ cup chopped mint
  • ½ cup chopped toasted peanuts, divided
  • Juice of 1 lime (2 tablespoons juice)
  • 2 teaspoons fish sauce or vegan fish sauce
  • 2 teaspoons Thai palm sugar or coconut sugar
  • 2 stalks lemongrass, light green and white parts only, minced
  • 1-3 fresh red bird’s eye chilies (to taste), thinly sliced

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