Viral Jennifer Aniston Salad Recipe
Posted: 05/14/24
Updated: 06/13/24
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One bite of this viral Jennifer Aniston salad and you’ll understand exactly why it’s been all over social media lately! Nutrient dense and loaded with fresh flavors and crisp textures, you might as well call this post “The One with the Salad You’ll Want to Eat Every Day”. (Clap clap clap clap)
🥒 What We Love About This Recipe
- Haircuts. Salads. Denim vests. Is there anything Jennifer Aniston can’t turn into a trend? As someone who’s officially tried each of those trends, I can confirm they live up to the hype. Just like The Rachel, this salad is layers upon layers of absolute goodness.
- It’s loaded with plant-based protein and other nutrient dense ingredients. Quinoa, chickpeas, cucumbers, fresh herbs, plus pistachios for crunch and crumbled feta for creaminess. You’ll be left full and satisfied, not snacky or disappointed.
- This is such an easy recipe to – literally – just throw together last minute. It’s also great for prepping in advance. Grab and go lunches? Yes, please.
👩🏼🍳 Chef’s Tips
- If you’re not planning to eat your Jennifer Aniston salad right away, refrigerate the prepared salad and prepared dressing in separate airtight containers. That will help the ingredients in the salad maintain their textures as long as possible.
- Feel free to adapt the recipe as you want or need. Just because this is how Jen likes it doesn’t mean you can’t make it your own! Goat cheese and a little honey would be incredible. Olives would add a salty flavor. Red onion too intense? Try white onion instead. Leave out the dill if you’re not a fan, or double up if you are.
🥗 Other Delicious Salads We Can’t Get Enough Of
- White Bean Salad
- Amish Broccoli Salad
- Easy 7 Layer Salad with Homemade Dressing
- Zucchini Salad
- Potato Salad With Raisins
- Mediterranean Chickpea Salad
- Nicoise Salad
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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Viral Jennifer Aniston Salad Recipe
This hearty, satisfying salad has been trending on social media for ages, and one bite makes it easy to see why!
servings
Ingredients
For the Salad
- 2 cups cooked quinoa cooled
- 1 15-ounce can chickpeas drained, rinsed
- 1 cup diced English cucumber approximately 1 8-ounce cucumber
- ¾ cup finely diced red onion approximately 1 4-ounce onion
- ½ cup finely chopped fresh flat-leaf parsley approximately ½ of 1 bunch
- ¼ cup finely chopped fresh mint leaves approximately ½ of 1 bunch
- 2 tablespoons minced fresh dill approximately ¼ of 1 bunch
- ½ cup chopped roasted pistachios
- 1 cup feta cheese crumbles
- salt to taste
- freshly ground black pepper to taste
For the Dressing
- 2 tablespoons fresh lemon juice juice of approximately 1 medium lemon
- ¼ cup olive oil
- salt to taste
- freshly ground black pepper to taste
Equipment
- Large mixing bowl
- large wooden spoon
- Small mixing bowl
- whisk
- serving bowls
Instructions
- Add 2 cups cooked quinoa, 1 15-ounce can chickpeas, 1 cup diced English cucumber, ¾ cup finely diced red onion, ½ cup finely chopped fresh flat-leaf parsley, ¼ cup finely chopped fresh mint leaves, 2 tablespoons minced fresh dill, ½ cup chopped roasted pistachios, and 1 cup feta cheese crumbles to large mixing bowl.
- Sprinkle salt and freshly ground black pepper over ingredients in mixing bowl, then gently stir or toss ingredients together until well blended. Set bowl aside.
- Add 2 tablespoons fresh lemon juice, ¼ cup olive oil, plenty of salt, and plenty of freshly ground black pepper to small mixing bowl. Whisk ingredients together until fully incorporated.
- If not serving salad immediately, refrigerate salad and prepared dressing separately in airtight containers until ready to serve.
- When ready to serve salad, divide salad between serving bowls. Drizzle desired amount of prepared dressing over each serving and toss to incorporate. Serve salad immediately.
Notes
- Quinoa: Prepare the quinoa far enough in advance that it can be completely cooled before making the salad. If you’re cooking the quinoa more than 1 hour before making the salad, let it cool completely and then refrigerate it in an airtight container. Don’t reheat the quinoa before making the salad.
- Dressing: Use as much or as little of the prepared dressing as you like. You may not need the full amount.
Nutrition Information
Serving: 1 serving | Calories: 613kcal | Protein: 23g | Fat: 33g | Saturated Fat: 8g | Total Carbs: 60g | Fiber: 13g | Sugar: 9g | Net Carbs: 47g | Vitamin C: 19mg | Cholesterol: 33mg | Sodium: 449mg | Potassium: 798mg | Calcium: 298mg | Iron: 6mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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