Jennifer Aniston Salad
User Reviews
5
Jennifer Aniston Salad
Description
Jennifer Aniston Salad is a vibrant grain salad featuring quinoa (or bulgur) cooked and cooled, mixed with chopped cucumber, fresh parsley and mint, red onion, roasted salted pistachios, chickpeas, and crumbled feta. The salad is dressed simply with fresh lemon juice, extra virgin olive oil, sea salt, and black pepper, combining crisp vegetables and herbs with creamy cheese and crunchy nuts. The lemon juice brightens the flavors while the pistachios add a savory crunch. This salad can be served immediately or chilled to meld the flavors, making it a versatile option for lunches or as a side to grilled dishes.
The texture balances the softness of quinoa and chickpeas with crisp cucumber and onion, and a salty crunch from nuts and feta. The herbs introduce freshness while the olive oil and lemon juice provide a light, tangy dressing that binds the components together without overpowering them. Chilling before serving enhances the melding of flavors and firms the quinoa for a pleasant mouthfeel.
The salad stores well in the refrigerator for up to five days, making it convenient for meal prepping. It can be customized by swapping pistachios with other nuts or seeds, or using vegan cheese alternatives if desired. Adding avocado is also a recommended variation to introduce creaminess and healthy fats.
Ingredients
- 1 cup quinoa or bulgar wheat, uncooked
- 2 cups water
- 1 cup cucumber chopped
- ½ cup parsley chopped
- ½ cup mint chopped
- ⅓ cup red onion chopped
- ½ cup pistachios chopped, roasted and salted
- 1 ounce can chickpeas drained and rinsed
- 2 lemon juiced (about 5-6 Tablespoons, plural
- ¼ cup extra virgin olive oil
- salt to taste, sea salt
- black pepper to taste, ground
- ½ cup feta cheese crumbled
Instructions
- Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
- In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.
- Serve immediately or let the salad chill in the fridge a couple hours before serving.
- Store salad in an airtight container for up to 5 days in the fridge.
Notes
- Quinoa can be substituted with bulgur wheat; cook and drain excess water if using bulgur.
- To make the salad vegan, omit feta or use a dairy-free cheese substitute.
- Adding diced avocado can introduce creaminess and extra nutrients.
- Roasted and salted almonds can replace pistachios; for nut-free versions, try roasted sunflower seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Serving | 1/6 recipe | |
| Calories | 391kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 274mg | 11% |
| Potassium | 317mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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