The “Jennifer Aniston salad” recipes have been going around the internet and so I had to make a vegan Jennifer Aniston salad recipe version of what is said to be the salad she had on the set of friends (allegedly)! I’m naming this., like an episode of friends, “the Jennifer Aniston salad she would have loved” as it’s all plant-based, dairy-free and can be made gluten-free too!
This salad recipe is tasty, super simple and easy to make in 20 mins (5 mins if you already have cooked quinoa or bulgar)! It’s also great for a week of meal prep!
Recipe for Jennifer Aniston Salad
This Jennifer Aniston salad received all the hype after a rumour circulated that the famous Friends actress ate this salad every day on the set of friends. This rumour went so viral that everyone started making this salad filled with lots of wholesome and delicious ingredients.
Unfortunately for us Friends and Jennifer fans, it turns out this rumour was FALSE! Jennifer Aniston claimed she never ate this salad in an interview. Nonetheless, I highly recommend making the salad because it’s so delicious!
I’m still a big fan of a wholesome salad like this ” Jennifer Aniston salad” so I took the ingredient list and modified it slightly to be vegan (like swapping the feta) and made it even tastier!
How many calories are in the Jennifer Aniston Salad? 375 calories approx.
Ingredients for Jennifer Aniston Salad (Vegan)
- Dry quinoa or bulgur wheat (gluten-free option)
- Cucumber
- Red onion
- Chickpeas
- Fresh parsley
- Fresh mint
- Pistachios (omit if nut-free)
- Vegan feta
Salad Dressing:
- Lemon juice
- Extra virgin olive oil
- Dijon mustard
How To Make Jennifer Aniston Salad
Start by adding your quinoa or bulgar wheat into a pot with water and bring to a boil. Once boiling, turn down to a low simmer and cook until all water is absorbed and it is cooked (follow package instructions on how to cook). Once cooked, fluff and allow to cool down completely in the fridge before adding into the salad.
While the quinoa/bulgar is cooking, prepare the vegetables and chickpeas for your vegan Jennifer Aniston salad. Chop 1/2 cucumber, 1/2 cup of fresh mint leaves & fresh parsley, as well as dice 1/2 red onion.
Prepare store-bought vegan feta (or make homemade vegan feta ahead of time) and slice into small cubes, and set to the side.
In a large mixing bowl, add all ingredients together (including the cooled-down quinoa/bulgar and salad dressing) and mix well.
Add salt and pepper to taste and adjust ingredients according to taste preference. Enjoy this right away or keep it in a tightly sealed container in the fridge for up to 4 days.
Vegan Jennifer Aniston Salad
Equipment
- 1 Large Mixing Bowl
- Mixing utensils
- Measuring cups & spoons
Ingredients
- 1 cup Quinoa dry, or bulgar wheat (gluten-free option)
- 2 cups Water
- 1/2 Cucumber chopped finely
- 1/2 Red Onion diced
- 1 can Chickpeas rinsed and drained
- 1/2 cup Fresh Parsley chopped finely
- 1/2 cup Fresh Mint Leaves chopped finely
- 1/2 cup Pistachios
- 1/2 cup Vegan feta cut into small cubes
- 1/4 cup Lemon Juice
- 2 tbsp Extra virgin olive oil
- 2 tbsp Dijon Mustard
Instructions
- Start by adding your quinoa or bulgar wheat into a pot with water and bring to a boil. Once boiling, turn down to a low simmer and cook until all water is absorbed and it is cooked (follow package instructions on how to cook). Once cooked, fluff and allow to cool down completely in the fridge before adding into the salad.
- While the quinoa/bulgar is cooking, prepare the vegetables and chickpeas for your vegan Jennifer Aniston salad. Chop 1/2 cucumber, 1/2 cup of fresh mint leaves & fresh parsley, as well as dice 1/2 red onion.
- Prepare store-bought vegan feta (or make homemade vegan feta ahead of time) and slice into small cubes, and set to the side.
- In a large mixing bowl, add all ingredients together (including the cooled-down quinoa/bulgar and salad dressing) and mix well.
- Add salt and pepper to taste and adjust ingredients according to taste preference. Enjoy this right away or keep it in a tightly sealed container in the fridge for up to 4 days.
Nutrition
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Loved this recipe- especially perfect salad for summer, and surprisingly filling! Thumbs up from me
Love this salad!