JENNIFER ANISTON SALAD, Mason Jar Edition! Was this REALLY JA’s lunch every day for 10 years while filming Friends? Comment below and tell me what you think!
Whether or not it’s actually “her” salad, this vibrant, plant-based meal is worth the hype! Fresh, crunchy, and packed with protein, it’s light and refreshing, yet filling and satisfying at the same time! I divide it into 3 mason jars for easy meal prep. The quinoa and chickpeas marinate in the dressing, so it tastes even better as the week goes on.
For detailed step-by-step instructions, plus a printable version visit wellplated.com or the link in my @wellplated bio!
YOU’LL NEED:
-½ red onion, diced
-1½ c cooked, cooled quinoa
-1 (15-oz) can chickpeas, rinsed and drained
-3 mini cucumbers, diced
-⅓ c fresh mint, chopped
-¼ c fresh parsley, chopped
-⅓ c toasted pistachios, roughly chopped
-⅓ c feta cheese
-Optional: diced avocado
DRESSING:
-2 T fresh lemon juice
-3 T extra-virgin olive oil
-½ tsp honey
-½ tsp kosher salt
-¼ tsp black pepper
Soak red onion in water for 5 min, then drain. Mix dressing at the bottom of 3 large mason jars, then layer in quinoa, chickpeas, cucumbers, herbs, pistachios, and feta. Refrigerate up to 4 days. Shake before eating! For the detailed recipe with step by steps, comment “LINK” or find it in my bio!
For detailed step-by-step instructions, plus a printable version visit wellplated.com or the link in my @wellplated bio!
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