jennifer aniston salad
THE SUNNY spring weather has me craving FRESH and nothing quite satisfies that itch like a really good salad. Now lovelies, there is some lore around this Jennifer Aniston Salad recipe. Maybe she invented it, maybe she inspired it or maybe she had nothing at all to with it. Honestly, I really don’t care which is true, I’m just here for the crazy delicious combination of some of my favorite things all packed into one bowl. It’s jammed with protein [14 g according to the original recipe] and the big pile of herbs [don’t skimp, promise] gives it the extra punch of freshness that I’m looking for. I like to make it on a Sunday so my husband and I have a few super delicious lunches to start the week and it never disappoints. No ‘sad desk lunch’ here. It’s also fabulous as a side for anything on the grill, making it a perfect summer BBQ addition.
BECAUSE THIS salad was a bit of an internet sensation, there are a bunch of recipes out there, some with slight variations in ingredients. The one that I make and LOVE is from Brittany at Eating Bird Food. I’ve included it here for easy reference, but do check out her site for some other gorgeous, healthy recipes. And I’ve also shared below a few of my very favorite prep tools in case you spot something you ‘need.’ I spend a lot of time in the kitchen and I’m all about having the ‘right tool for the job,’ it just makes everything easier and more fun. I hope you love this salad as much as I do, lovelies. Let me know what you think. GIFT A LITTLE HAPPINESS. xo
INGREDIENTS
1 cup quinoa [uncooked]
1 cup chopped Persian cucumber
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/3 cup chopped red onion
1/2 cup roasted + salted shelled pistachios [like these…]
1 can of chickpeas drained and rinsed
juice of 2 lemons
1/4 cup olive oil
salt to taste
ground black pepper to taste
1/2 cup crumbled feta [I just throw in the whole tub]
INSTRUCTIONS
Cook the quinoa according to package directions and put in the fridge to cool
Prepare all of your veggies and herbs
Mix the lemon juice and oil to make the dressing
When the quinoa is chilled, add all of the ingredients + dressing and toss
Adjust salt + pepper as needed [remember that the pistachios and feta already provide a good bit of saltiness, so I suggest tasting before adding much more, I usually just need a pinch or two]
ENJOY your gorgeous lunch or side
Some of My Favorite Kitchen Prep Tools
+ I always have little Geometry Dishcloths on hand when I cook for daily wiping up spills and collecting the drips + Use code DarcieC15 for 15% off your whole order
+ I LOVE my Oxo Glass Prep Bowls, they’re the perfect size and totally indestructible +
+ My mom gifted me this Crate & Barrel Berry Colander Mug and it’s perfection for smaller jobs +
+ I have a few types of knives, but these Hedley & Bennett Chefs Knives are the ones I grab every time, they’re sharp and balanced and the perfect sizes +
+ This Oxo Citrus Squeezer is easy to use and easy to clean and I use it pretty much everyday +
+ I have several Material ReBoards in both sizes and I love them all, but especially the Grippy ones +
+ I use my Mini Whisk ALL of the time for dressings, marinades, eggs… it’s just a great little tool +
+ This GIR Silicone Scraper is the best tool I never knew I needed until I had it, it’s just perfect for gathering all of your little cut bits +
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