Jennifer Aniston Salad Recipe

To know her is to love her. Jennifer Aniston’s name is synonymous with charisma, wit, and a touch of quirkiness. Everyone’s favorite Hollywood darling has charmed her way into the hearts of millions with her infectious smile and undeniable talent. 

From her memorable portrayal of the lovable Rachel Green on the iconic sitcom “Friends” to her eclectic range of film roles, Aniston has proven that she’s more than just a pretty face. With a knack for delivering punchy one-liners and a penchant for quirky characters, she effortlessly weaves her magic on-screen, leaving audiences begging for more. 

Beyond her on-screen antics, Aniston has become a style icon, rocking red carpets with her unique fashion choices and setting trends that leave the world buzzing. With a career that spans laughter, tears, and everything in between, Jennifer Aniston continues to delight fans with her offbeat charm and irresistible talent. She has also added chef to her impressive resume with her viral salad that she allegedly ate every day on the set of Friends. You, too, can join the bandwagon with the recipe below…

Jennifer Aniston Salad Recipe

Recipe by GardenuityCourse: SaladsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

391

kcal

This is the salad recipe Jennifer Aniston ate every day while she was on the set of Friends. Enjoy!

Ingredients

• 1 cup quinoa, uncooked (can substitute bulgur wheat)

• 2 cups water

• 1 cup cucumber, chopped

• 1/2 cup parsley, chopped

• 1/2 cup mint, chopped

• 1/3 cup red onion, chopped

• 1/2 cup roasted and salted pistachios, chopped

• 1 (15-ounce) can chickpeas, drained and rinsed

• 2 lemons, juiced (about 5-6 tablespoons)

• 1/4 cup extra virgin olive oil

• Sea salt, to taste

• Ground pepper, to taste

• 1/2 cup crumbled feta cheese

Directions

• Rinse the quinoa and drain it thoroughly.
• Combine the quinoa and water in a small pot. Bring the water to a boil before reducing the heat. Cover the pot, and allow the quinoa and water to simmer for 15 minutes.
• Remove the quinoa from the heat, and fluff it with a fork. Set it aside, and allow it to cool for approximately 5 to 10 minutes.
• Combine the cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, and olive oil in a medium bowl. Top with salt and pepper to taste, then add the feta. Mix thoroughly.
• Place the salad in the fridge for 2 hours to chill before serving. Alternatively, you can serve the salad immediately.