Teff’s moist, poppy seed-like texture and naturally sweet flavor stands in for croutons in this delicious summer salad. The quick and easy lemony parsley dressing, tomatoes and cucumber cools you on a hot day. Serve on a bed of arugula to make this simple vegan salad sing.
Summer Whole Grain Salad
Serves: 4 as a side salad
Ingredients
Teff Croutons
- ½ cup Maskal Teff® ivory grain
- 1½ cups water
- Pinch of sea salt
Salad
- 2 cups coarsely chopped organic red, or yellow, tomatoes
- 1½ cups organic quartered cucumbers
- ½ cup red onions, coarsely chopped or sliced in rings
- 1 cup mint leaves, coarsely chopped
- ½ cup parsley, coarsely chopped
Dressing
- ¼ cup parsley leaves
- ¼ cup fresh squeezed organic lemon juice
- ¼ cup water
- 4 cloves organic garlic, coarsely chopped
- 1 teaspoon honey
- ¼ teaspoon fresh coarsely chopped rosemary
- ¼ teaspoon sea salt
- Fresh ground black pepper to taste
- ¼ cup organic virgin olive oil
Instructions
- Simmer teff, water and salt in a small saucepan for 15 minutes or until water is absorbed.
- Pour cooked teff in a casserole dish to cool and set. After about an hour, you can cut the teff into cubes.
- In a large salad bowl, add tomatoes, cucumbers, onions, mint, ½ cup parsley and the cubed teff.
- For the dressing, add the parsley, lemon juice, water, garlic, honey, rosemary, salt and pepper in a blender and blend together. Slowly add the olive oil and continue blending. Taste and adjust the seasonings, if desired.
- Pour dressing over salad and serve!
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