Jennifer Aniston Salad
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Add as Google Trusted SourceThis Jennifer Aniston salad is my quinoa-based take on the viral recipe, full of fresh herbs, crunchy pistachios and bright lemon flavor. It packs 14 grams of protein per serving and is perfect for meal prep.
The Jennifer Aniston salad went viral on TikTok a few years ago, and given my love for a good herby, veggie-packed salad, I had to try it. With hundreds of 5-star reviews, this version quickly became one of the most popular salads on EBF, and it has stayed in regular rotation in my kitchen ever since.
When I first made this recipe, I couldn’t find bulgur, so I used quinoa instead. It worked so well that I kept the swap. Quinoa makes my version naturally gluten-free while still providing the hearty texture that makes this fresh, lemony salad so satisfying.
Is This Really Jennifer Aniston’s Salad?
Fun fact: this isn’t actually the salad Jennifer Aniston ate every day on the set of Friends. The viral Jennifer Aniston salad was originally shared during a 2015 Living Proof Instagram takeover, when Aniston called the combination of bulgur, cucumber, fresh herbs, chickpeas, feta and pistachios her “perfect salad.” The Friends salad was a doctored Cobb, which inspired my protein Cobb salad.
Table of Contents
- Is This Really Jennifer Aniston’s Salad?
- Why I Love This Jennifer Aniston Salad Recipe
- Ingredients Needed
- Recipe Substitutions & Variations
- How to Make the Jennifer Aniston Salad
- Brittany’s Tips
- What to Serve with Jennifer Aniston Quinoa Salad
- How to Store
- Frequently Asked Questions
- More Salad Recipes to Try
- Jennifer Aniston Salad Recipe
“I am addicted to this salad! There are lot’s of other versions out there, but in my opinion this is the best- so simple and clean. I sub chopped scallions for the red onion and add chopped walnuts and pepitas. Thank-you!”
Why I Love This Jennifer Aniston Salad Recipe
- Fresh and flavorful: Fresh parsley, mint and lemon give every bite a bright, herby flavor, while the pistachios add the perfect amount of crunch.
- Satisfying without feeling heavy: Quinoa, chickpeas and feta make this salad filling enough for lunch while keeping it fresh and light.
- Made for meal prep: It holds up well in the fridge, so you can prepare it ahead of time and enjoy it for easy lunches throughout the week.
- Easy to make your own: Use quinoa or bulgur as the base and enjoy it on its own or add my grilled chicken for an extra boost of protein.
Ingredients Needed
- quinoa – creates the hearty base for the salad and holds up well once chilled. I typically use white quinoa, but any variety will work.
- cucumber – adds freshness and plenty of crunch. I like using mini cucumbers because they have small seeds and don’t need to be peeled.
- fresh parsley – adds loads of fresh, herby flavor. Flat-leaf or curly parsley will work.
- fresh mint – gives the salad its distinctive cool and refreshing flavor.
- red onion – adds a sharp bite and another layer of crunch.
- pistachios – roasted and salted pistachios add richness, saltiness and the perfect amount of crunch.
- chickpeas – make the salad more substantial and add a boost of plant-based protein. Canned chickpeas make this recipe especially easy. Just be sure to drain and rinse them first.
- fresh lemon juice and olive oil – these two ingredients make the simple lemon dressing that coats the quinoa and veggies. No complicated vinaigrette needed!
- feta cheese – adds creamy texture and a salty, tangy flavor.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions & Variations
- Swap the grain: Use about 3 cups of cooked bulgur or farro in place of the cooked quinoa. Bulgur was used in Jennifer Aniston’s original salad, but both bulgur and farro contain gluten, so stick with quinoa if you need this salad to be gluten-free.
- Swap the chickpeas: Cannellini beans or lentils are good alternatives if you don’t have chickpeas.
- Make it dairy-free: Use dairy-free feta or simply leave out the cheese.
- Try another cheese: Swap the feta for goat cheese for a slightly creamier texture.
- Swap the pistachios: Try almonds, walnuts or pecans. For a nut-free option, use roasted sunflower seeds or pepitas.
- Swap the herbs: No fresh mint? Use extra parsley or try fresh basil for a slightly different flavor.
- Use a milder onion: Swap the red onion for finely chopped shallot or green onion.
- Add more protein: Top the salad with chicken, grilled salmon or grilled shrimp skewers for an even more filling meal.
How to Make the Jennifer Aniston Salad
Step 1: To start, cook your quinoa according to the package (you can also follow my full tutorial on how to cook quinoa) directions until it has softened. Drain out any excess water, if needed.
Step 2: In a large bowl, combine cooked quinoa, cucumbers, parsley, mint, red onion, pistachios, chickpeas, feta, lemon juice, olive oil, sea salt, and pepper. Taste and add more salt or pepper if necessary.
Brittany’s Tips
- Cook the quinoa ahead of time: For the best texture, make the quinoa in advance so it has time to cool completely before assembling the salad. Warm quinoa can soften the cucumber and herbs.
- For perfectly fluffy quinoa: Once the quinoa is finished cooking, remove it from the heat and let it sit covered for 5 minutes before fluffing with a fork. This allows it to steam and helps keep the quinoa light and fluffy instead of wet or clumpy.
- Taste before salting: Feta and roasted pistachios can both be salty, so mix everything together and taste the salad before adding more salt.
- Chop everything small: Finely chop the cucumber, herbs, onion and pistachios so you get a little of everything in each bite.
What to Serve with Jennifer Aniston Quinoa Salad
This salad is satisfying enough to enjoy on its own for lunch, but it also makes a fresh and flavorful side dish. Here are some of my favorite ways to serve it:
- Add chicken: Top it with my apple cider vinegar chicken for a filling, protein-packed meal.
- Pair it with seafood: Serve it alongside my grilled shrimp or air fryer salmon for an easy summer dinner.
- Keep it vegetarian: Add crispy baked tofu or enjoy the salad as-is. The quinoa, chickpeas and feta already make it quite satisfying.
- Bring it to a gathering: This recipe makes a generous batch and is a great option for potlucks, picnics and summer cookouts.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 5 days. Before serving, give the salad a good stir and taste it again. Add another squeeze of lemon or a little salt and pepper if the flavors need refreshing.
Frequently Asked Questions
The original Jennifer Aniston salad recipe is made with bulgur, which contains gluten. My version uses quinoa instead of bulgur, so it’s naturally gluten-free. Just be sure all of your individual ingredients are certified gluten-free if needed.
Yes! This salad is perfect for meal prep and can be made up to 5 days in advance. Divide it between individual containers for easy grab-and-go lunches. For the best crunch, I recommend storing the pistachios separately and adding them just before serving.
I typically use white quinoa because it has a mild flavor and fluffy texture that works perfectly in this salad. Red, black or tri-color quinoa will also work, but they tend to have a slightly firmer texture.
I don’t recommend freezing this salad. The cucumber and fresh herbs will lose their texture once thawed, and the feta can become crumbly or watery. It’s best stored in an airtight container in the refrigerator.
More Salad Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Jennifer Aniston Salad
Ingredients
- 1 cup uncooked quinoa , or bulgur wheat
- 2 cups water
- 1 cup cucumber, chopped
- ½ cup parsley, chopped
- ½ cup mint, chopped
- ⅓ cup red onion, chopped
- ½ cup roasted and salted pistachios, chopped
- 1 15 ounce can chickpeas, drained and rinsed
- 2 lemons, juiced (about 5-6 Tablespoons)
- ¼ cup extra virgin olive oil
- sea salt, to taste
- ground pepper, to taste
- ½ cup crumbled feta cheese
Instructions
- Rinse and drain the quinoa. Add the quinoa and water to a small pot and bring to a boil. Reduce to a simmer, cover and cook for about 15 minutes, until the water is absorbed and the quinoa is tender. You’ll know it’s done when the grains have popped open and you can see the little white “tails.” Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and let cool completely.1 cup uncooked quinoa , 2 cups water
- In a large bowl, stir together cooked and cooled quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.1 cup cucumber, ½ cup parsley, ½ cup mint, ⅓ cup red onion, ½ cup roasted and salted pistachios, 1 15 ounce can chickpeas, 2 lemons, ¼ cup extra virgin olive oil, sea salt, ground pepper, ½ cup crumbled feta cheese
- Serve immediately or let the salad chill in the fridge a couple hours before serving.
Video
Notes
- Bulgur: To use bulgur instead of quinoa, cook 1 cup dry bulgur according to the package instructions. Fluff with a fork and let cool completely before adding it to the salad.
- Make ahead: The quinoa can be cooked 1–2 days in advance and stored in an airtight container in the refrigerator until you’re ready to assemble the salad.
- Storage: Store the salad in an airtight container in the refrigerator for up to 5 days. Keep the pistachios separate until serving if you want them to remain extra crunchy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Super delish! I’ve made it a few times. This time I had a bit of extra kale so I chopped that up and threw it in and I used pearl barley for the grain.
WOO! I am excited to hear that you are loving this recipe, Kirsten. Love the addition of kale too! Thank you for coming back and sharing your review + star rating, I really appreciate it!
I made this yesterday and it is delicious! Certainly will be making it again. I did omit the mint, but will try it next time with this herb. I made it with the quinoa.
WOO! I am glad to hear that you are loving this recipe, Jody. Thank you for coming back and sharing your review + star rating, I really appreciate it!
it all looks so yummy
Thank you! Let me know if you try it!
This salad is a home run! I’m going to plan on eating this for lunch every day during the work week, but vary a few of the ingredients to add variety. Love how flexible it is in that way!
Perfect! I am excited to hear that this recipe is a hit and you re able to adjust it to your liking each time. Thank you for sharing your review + star rating, it means so much to me!
Thank you for this recipe! I’ve made it several times since I discovered it last summer. I prefer the bulghur version for the nutty taste it adds. The only negative for me is the dressing, which tastes more lemony to me than it should. I haven’t found the perfect ratio that I like yet… tried 3:2 oil:lemon juice today but will probably reduce the lemon more next time. I’m wondering if anyone has found a ratio and amount of dressing that they especially like for this salad?
Excellent, I am glad to hear you are enjoying this recipe, Mimi. If you are not the biggest fan of lemon, you could simply omit it or do a 3:1 ratio (oil to lemon juice). You could also just add some lemon zest and leave out the lemon juice to see if that is better. Let me know what you try and how it turns out!
Mimi, I added a little honey and balsamic vinegar to the dressing. It added a little depth.
Thank you so much for sharing, Beth!
I’ve made this several times now, I just inhale it! I tried skipping the pistachios the first few times but then I thought about it and tried them. Don’t skip the pistachios! They add a little fat round note that contrasts nicely with the tangy mint, lemon and feta.
I serve with chopped cherry tomatoes, adds a nice flavor and is very pretty.
Red quinoa works too.
Ahh this is the BEST! Thank you so much, Charlie, I am excited to hear that you are loving this recipe. Your star rating & review mean so much to me!
Yum
I am so glad you are enjoying this salad, Bridget! Thank you for your review + star rating, I appreciate it!
This turned out great for me! I used red quinoa, cooked the chickpeas in my instant pot, and added shredded carrots and half an orange pepper, diced. I also had a serving on a bed of spinach since I tend to have low iron, so I throw spinach into whatever I can. Turned out super yummy and I can’t wait to see how it tastes tomorrow after hanging out in the fridge for a while. Very stoked to have a delicious and healthy lunch ready for the next 5 days!
Woo! I am excited to hear that you are loving this recipe, Courtney! Thank you so much for coming back and sharing your review + star rating, it means so much to me!
I make it with red quinoa, too! Nice color. I serve it on spinach or salad greens, too, but I’m really replying to let you know that it turns out that spinach doesn’t have much more iron than any other leafy green, like cabbage or broccoli…we’ve all been fooled by this myth (and the source is not a misplaced decimal point in a study–that’s another myth now!). And you’ll actually absorb more of its nutrients if it’s cooked.
Delicious! I didn’t have feta or mint and I added a red bell pepper but it was super yummy. I will add the missing items to my shopping list to make it again with everything
Yay! I am excited to hear that you are loving this salad, Jamie. Thank you for coming back and sharing your review + star rating, I so appreciate it!
So delicious! I didn’t have enough mint, but I did love the mint!
Yay! I am so glad to hear that you are loving this recipe, Lynnsey. Thank you so much for your review + star rating, I really appreciate it!