Jennifer Aniston Salad

Jennifer Aniston Salad is loaded with plant-based protein and is fresh and crispy. Enjoy this light salad that is gluten-free as a nutritious lunch or dinner.

The Jennifer Aniston Salad is bursting with plant-based protein and is fresh and crispy. Enjoy this light salad that is gluten-free as a nutritious lunch or dinner.

I'm in whenever I hear the name "Jennifer Aniston" followed by pretty much anything, I don't know about you. It's effective if Jennifer Aniston can use it, so can I!

If you're a fan of the Friends television series, you undoubtedly already know that Jennifer Aniston claims she and Courteney Cox and Lisa Kudrow ate the same salad every day for ten years while filming the show. THIS Jennifer Aniston salad is different from THAT one.

She consumed a Cobb Salad during filming, whereas this salad is a variation on tabbouleh. She once uploaded a picture of it to Instagram with the remark "My perfect salad" and a list of the things she had in it.

Celebrities are just like us, right?

INGREDIENTS

• 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

For the 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

DIRECTIONS

1. For the Lemon Dressing, put the ingredients in a small bowl or jar with a tight-fitting lid. Then shake or whisk the mixture to blend.
2. Over high heat, add chicken or vegetable stock to a small saucepan and bring to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid has been absorbed. Cooked quinoa should be fluffed with a fork before being transferred to a storage container or sizable mixing dish with a lid to chill. Once cooled, cover and chill in the refrigerator. Can be finished a day or two in advance.
3. The remainder of the salad components should then be added after the chilled quinoa. Dressing can be drizzled in any quantity; you don't have to use it all. then combine with a toss and serve, or store in the fridge for up to 3 days.
4. If you enjoyed the dish, leave a remark and star rating! Thank you for thinking about it!