Recently I’ve been trying to make more salads at home because they are easy (in theory) and healthy. In the past, every time I’ve attempted to make a simple salad, it just never turns out that great. I was so frustrated why I could never get an easy vinaigrette to taste great. Homemade salads and dressings were always intimidating to me, so I gave up for a while. But recently I’ve become extra determined to make some delicious salads at home. So I started researching famous salads that I can re-create and came across this Jennifer Aniston Salad.
This viral Jennifer Aniston salad is worth the hype. It’s kinda got a Tabbouleh vibe and it’s SO good.
While researching this salad, I realized there was a big controversy. Apparently Jennifer Aniston would eat the same salad every day while filming Friends and a lot of people are saying this was that salad. After some digging around, I discovered this was in fact not that salad, but rather another one she described as her “perfect salad”. The salad that she ate every day during Friends was a cobb salad. Now that I set the record straight, let’s talk about Jennifer’s perfect salad:
Why is this salad so popular?
I assume because everyone wants to look as fit as Jennifer Aniston. I meannnn she is looking amazing and definitely crushing 55 #goals.
Besides being super healthy, this salad also packs a flavorful punch. It’s fresh, light and loaded with plant protein and has an amazing lemon dressing (ps. I am obsessed with this salad dressing shaker). Plus a big bonus is that is holds up well in the fridge overnight. It’s perfect for lunch, light dinner or a healthy barbeque side dish. This is now my go-to lunch since it is so easy to meal prep.
If you are looking for a healthy new salad recipe, this is for you and don’t worry, there are a lot more “famous” salad recipes coming down the pipeline.
+ Check out my favorite green powder, perfect for filling in those nutrient gaps on days we might eat less salad. 😉
Gina
Ingredients
Salad:
- 2 cups chicken or vegetable stock
- 1 cup dry quinoa
- 15oz can chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1/2 small red onion, minced
- 1/2 packed cup fresh parsley, finely chopped
- 1/2 loosely-packed cup fresh mint leaves, finely chopped
- 1/2 cup roasted salted pistachios, chopped
- 1 cup (4oz) crumbled feta cheese
- salt and pepper to taste
Lemon Dressing:
- 1/2 cup lemon juice (3-4 lemons)
- 1/2 cup extra virgin olive oil
- 1 Tablespoon honey
- salt and pepper to taste
Instructions
Salad:
- Add chicken or vegetable stock to a small saucepan over high heat then bring to a boil.
- Add quinoa then turn heat down to low, place a lid on top, and simmer until quinoa is tender and broth has been absorbed, 15 minutes.
- Fluff cooked quinoa with a fork then scoop into a storage container or large mixing bowl with a lid to cool. Once cool, cover then refrigerate until chilled. Can be done hours or a day in advance.
- Add the chilled quinoa to a large mixing bowl then add remaining salad ingredients.
- Drizzle with desired amount of dressing then toss to combine and serve, or refrigerate for up to 3 days.
- Share and leave a comment if you loved the recipe!
Lemon Dressing:
- Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
Notes
The quinoa should be made ahead of time to have enough time to cool down before assembling the salad