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Jennifer Aniston Salad Recipe

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3.9 from 8 reviews

This refreshing Jennifer Aniston Salad combines fluffy quinoa cooked in chicken or vegetable stock with crisp cucumber, tangy feta cheese, and crunchy pistachios. Fresh herbs like parsley and mint add bright flavors, all brought together with a zesty lemon-honey dressing. Perfect as a light lunch or a vibrant side dish, this salad is easy to prepare ahead and serves 8 people.

Ingredients

Salad

  • 2 cups chicken or vegetable stock
  • 1 cup dry quinoa
  • 15 oz can chickpeas, drained and rinsed
  • 1 English cucumber, chopped
  • 1/2 small red onion, minced
  • 1/2 cup packed fresh parsley, finely chopped
  • 1/2 cup loosely-packed fresh mint leaves, finely chopped
  • 1/2 cup roasted salted pistachios, chopped
  • 1 cup crumbled feta cheese (4 oz)
  • Salt and pepper, to taste

Lemon Dressing

  • 1/2 cup lemon juice (about 3-4 lemons)
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon honey
  • Salt and pepper, to taste

Instructions

  1. Make the Lemon Dressing: Combine lemon juice, extra virgin olive oil, honey, salt, and pepper in a jar with a tight-fitting lid or a small bowl. Shake vigorously or whisk until well emulsified and set aside.
  2. Cook the Quinoa: Pour the chicken or vegetable stock into a small saucepan and bring it to a boil over high heat. Add the dry quinoa, reduce heat to low, cover with a lid, and simmer for 12-15 minutes until the quinoa is tender and the liquid has been absorbed.
  3. Cool the Quinoa: Fluff the cooked quinoa with a fork, transfer it to a large mixing bowl or storage container, and allow it to cool to room temperature. Cover and refrigerate until chilled; this step can be done a day or two in advance.
  4. Assemble the Salad: Once the quinoa is chilled, add the chickpeas, chopped cucumber, minced red onion, parsley, mint leaves, chopped pistachios, and crumbled feta cheese to the bowl.
  5. Toss with Dressing: Drizzle your desired amount of the lemon dressing over the salad ingredients. Toss gently to combine everything evenly. Adjust salt and pepper if needed.
  6. Serve or Store: Serve the salad immediately for fresh flavors or refrigerate up to 3 days. This salad tastes great chilled and offers a refreshing, nutritious option for meal prep.

Notes

  • Quinoa can be cooked up to two days ahead and kept refrigerated until ready to use.
  • Adjust the amount of dressing to your taste; the recipe makes extra for your convenience.
  • For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
  • Salted roasted pistachios add a nice crunch—unsalted pistachios can be used if you prefer less salt.
  • This salad is suitable for serving as a light lunch, picnic dish, or side for grilled meats or vegetables.

Find it online: https://glowcooks.com/jennifer-aniston-salad-recipe/