Jennifer Aniston Salad (Famous Recipe)

Have you tried the Jennifer Aniston salad yet? If so, you already know how incredible it is.

If not, you’ll want to make it right away! But let’s back up a bit for those who haven’t heard of it.

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There’s a salad out there that’s credited to Jennifer Aniston.

Maybe she created it, or maybe she didn’t. Still, we can all agree that it’s delicious, no matter whose recipe it is.

This salad contains healthy ingredients like quinoa, pistachios, mint, and chickpeas.

So you can enjoy it and feel good about yourself while doing so!

Plus, the combination of flavors is amazing. Give the Jennifer Aniston salad a try and see what you think!

Jennifer Aniston Salad

Okay, I don’t know as much as I should about the Jennifer Aniston salad.

I know she publicly praised it when she shared the recipe on Instagram several years ago.

In fact, she called it the perfect salad. That’s pretty high praise.

I’ve also heard she ate it religiously while filming Friends. But I’m unsure of that statement’s accuracy.

Read more : A day in the life of a King Arthur recipe tester

What I do know is that the salad is fantastic!

I always make mine with quinoa. However, you could substitute bulgur wheat (or farro).

Some people also go a bit heavier on the veggies.

I stick pretty closely to the recipe. I’ll sometimes add a little kale and fresh garlic, but those are the only changes I make.

The recipe is just so tasty, as written.

It’s full of contrasting flavors, textures, and even colors! It’s a real party for your tongue and tastebuds.

The bright, zingy lemon and feta pair perfectly with the earthiness of the quinoa and herbs.

Plus, it’s just so healthy. I have nothing bad to say about this salad.

Try it for yourself. You’ll see what I mean.

Ingredients

Here’s what you’ll need to make Jennifer Aniston’s famous salad:

• Quinoa and water: Quinoa is this salad’s most highly contested ingredient. Some people prefer bulgur wheat, while others stick to quinoa. I stick to quinoa. It has so many vitamins and minerals, it’s high in fiber, and it’s an excellent source of protein. It has it all. It’s also gluten-free, which is a nice bonus. You’ll need water to cook the quinoa before adding it to your salad.

• Cucumber: I dice my cucumbers but never peel them. They provide a nice crunch, and with the peel on, they’re healthier. Plus, they have a high water content, which helps increase my daily water intake.

• Parsley and Mint: Fresh herbs are the key to this. Wash it, dry it, and chop it roughly. It adds nutrients, a splash of color, and a fresh taste.

• Red onion: I suppose you could use any onion, but I prefer red. It adds an extra bit of crunch to the salad and has that robust, earthy, onion flavor. Plus, red onions provide another pop of color that white or yellow onions don’t have.

• Pistachios: Find salted, roasted pistachios for this recipe. You’ll love that kick of saltiness they add to the salad. They’re also full of protein, healthy fats, and all kinds of good stuff.

• Chickpeas: You can use fresh chickpeas for this recipe if you like. But I find canned ones more convenient. Drain and rinse them before adding them to the salad. They, too, are another excellent source of protein and fiber.

• Lemon juice, olive oil, salt, and pepper: You use these things to make the homemade lemon dressing for the salad. It’s bright, tangy, tart, and delicious. The salad wouldn’t be the same without it.

• Feta cheese: I love the zingy flavor of feta. It makes everything taste so much bolder and better. It’s also an excellent source of healthy fats.

Substitutions and Variations

• Use bulgur wheat instead of quinoa. Most Jennifer Aniston salad recipes use bulgur wheat instead of quinoa. I prefer quinoa’s size and texture. But use bulgur wheat for a more authentic salad. Farro is another good option.
• Experiment with herbs. Parsley and mint aren’t the only fresh herbs that taste great in this recipe. Experiment with flavors like fresh thyme, chives, or cilantro.
• Swap out the nuts. I’ve also made the salad with roasted almonds or toasted pecans.
• Choose a milder cheese. I love feta, but it isn’t for everyone! If it’s too tangy for you, use something like parmesan instead.

How to Make Jennifer Aniston Salad

1. Prepare the quinoa. Start by rinsing and draining it. Then, add it to a small part with water. Bring the water to a boil, then reduce the heat.

Cover the pot with a lid and let the quinoa simmer for 15 minutes. After it’s done, remove it from the stove and use a fork to fluff it.

Read more : The Best Simple Feta Substitutes

2. Let the quinoa cool. It needs to rest for at least 5 to 10 minutes to cool.

3. Make the salad. Mix the quinoa with the other ingredients. (Cucumbers, parsley, mint, onions, pistachios, chickpeas, lemon juice, and olive oil.)

Then, add salt and pepper to suit your tastes and top with feta cheese. Mix well.

4. Refrigerate. You can serve this salad immediately. However, it tastes best when it’s had at least 2 hours to chill first.

Tips and Tricks

Truthfully, this salad doesn’t need a lot of tips and tricks to make it good. You can pretty much follow the recipe, and it turns out delicious.

However, you can do a few things to make it even better.

• Don’t be afraid to experiment. I’ve provided a few variations for you to try above, but don’t stop there. You can also add kale, fresh garlic, and other yummy things.
• Let the salad chill before serving it. Giving the salad a few hours in the fridge allows all the flavors to sink in and combine. It also just tastes better cold.
• Use fresh cheese. Even if you aren’t using feta, be sure your cheese is fresh. Try freshly grating your parmesan or other cheese variety.

How to Store

Storing this salad is a breeze. Because it has so few leafy greens, it doesn’t wilt or lose its texture.

(That makes it an excellent choice for meal-prepping, too!)

Whether you’re prepping or have leftovers, storage is the same.

Transfer everything to an air-tight, refrigerator-safe container, and pop it in the fridge. That’s all it takes.

It should stay fresh for up to 5 days and usually tastes best on day 2.

The lemon vinaigrette has time to sink into everything, really making the flavors pop!

Source: https://gardencourte.com
Categories: Recipe