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Jennifer Aniston Salad (My version)

I blame my friend Sally. After having this one Sunday afternoon at her house earlier this summer, I've been obsessed. Since you know I can never leave a recipe alone, I've been trying different incarnations and think I've finally settled on my favorite.

What I love about this salad is that it is so refreshing, especially on these hot summer days we've had, and leaves you feeling satisfied but not uncomfortably full.

I like to pair it with grilled chicken breast to make it a meal and sometimes, I dress it up with a little avocado as well for extra creaminess.

Ingredients/Directions Salad:

  • 3C prepared quinoa (follow directions on packaging for 1C uncooked)

  • 1C cucumber, diced

  • 1C parsley, chopped (I prefer Italian flat leaf parsley)

  • 1/2C fresh mint, chopped

  • 2C spring mix, roughly chopped

  • 1/2C roasted & salted pistachios, roughly chopped

  • 1- 15oz. can garbanzo beans, rinsed and drained

  • 1/2C crumbled feta cheese

  • 2T hemp hulls

*Combine all ingredients in medium bowl and gently stir.

Ingredients/Directions Dressing:

  • 1/4C Extra Virgin Olive Oil

  • 1/4C Lemon Juice (not from concentrate)

  • Salt & Pepper to taste

*Whisk all ingredients together in a small bowl or measuring cup and stir into salad once dressing is emulsified.

6 servings

Chill salad and enjoy!

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