Grownup Dish Makes The Viral Jennifer Aniston Salad
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Here’s my Grownup Dish spin on the viral Jennifer Aniston Salad that’s been making the rounds on social media. Have you seen it all over TikTok and Instagram? Supposedly, Jennifer ate this salad every day for ten years when she was filming Friends. So I decided to try it and see if it was worth the hype.
Did Jennifer Aniston REALLY Eat This Salad?
I was able to dig up this People article about how Aniston took over the brand Living Proof’s Instagram account for one day in 2015. She spent the day sharing pieces of her life, including a few of her favorite meals. For lunch, she had what is now known as the Jennifer Aniston salad: bulgur wheat, cucumber, herbs, chickpeas, feta, red onion, and pistachios. Aha! At least we now know it came from Aniston herself. That meant I definitely had to try it.
How I Made The Jennifer Aniston Salad
The original salad recipe uses bulgur wheat (the ingredient most often used in tabbouleh.) I decided to make my version using Farro (specifically the 10-minute Farro from Trader Joes). I cooked one cup dry farro to make this salad, which worked out perfectly, and let it cool a bit while I prepped the other ingredients. Pro tip: I always cook my grains and rice in bone broth or stock to add flavor and nutrition.
While your grains are cooking, chop up a few Persian (seedless) cucumbers (or one large English cucumber) along with fresh herbs (parsley and mint are in the original recipe, but I also added dill). Finely chop red onion, roughly chop some pistachios, and crumble some feta cheese. I used the sheeps milk feta that comes in brine. Add rinsed and drained chickpeas —the recipe calls for 2 cups, but I used one can which is slightly less — and top with a simple dressing of fresh lemon, olive oil, salt, and pepper. Toss everything together and you’re good to go.
So, Is It Good?
First of all, I wouldn’t take the time to post a recipe if it wasn’t good!
This salad was nutritious, filling, and good for meal prep. The whole-grain farro and chickpeas mean it’s full of fiber and fills you up. The cucumber and red onion add much-needed crunch along with the pistachios. I especially enjoyed the fresh herbs and the feta.
It’s a great dish for meal prep, especially because the recipe makes four servings. Just pull it out of the fridge about 30 minutes before serving so that the olive oil “melts” and the salad gets close to room temperature. It would also be delicious tossed with this 5-Ingredient Whole-30 Herb Vinaigrette.
Here’s my spin on the viral Jennifer Aniston Salad that’s been making the rounds on social media. Supposedly, Jennifer ate this salad every day for ten years when she was filming Friends. It’s so easy, tasty, healthy and keeps in the fridge for a couple of days.
3 cups cooked farro or bulgur wheat
2 – 3 small seedless cucumbers, chopped
1/2 small red onion, chopped fine
1 15-ounce can chickpeas, drained and rinsed
1/2 cup pistachios, chopped
1/2 cup feta cheese, crumbled
1 lemon, juiced
1/4 cup extra virgin olive oil
1/2 cup fresh herbs, chopped (I used a mixture of parsley, mint and dill)
Cook one cup of bulgur or farro according to package directions. I like to boil it in bone broth instead of water.
Chop cucumber, pistachios, red onion and fresh herbs.
Drain and rinse canned chickpeas.
Mix cooled grain (bulgur or farro) with remaining ingredients.
Add juice of one lemon, olive oil, salt and pepper and crumbled feta.
Store leftovers in the fridge for up to a week. Bring to room temperature before eating.
Feel free to substitute almonds, walnuts or pine nuts for pistachios