Jennifer Aniston Salad
This famous Jennifer Aniston Salad is my vegan version with a few additional tweaks to make it even healthier than the original version. Give this vegan Jennifer Aniston salad recipe a try to jump-start your vegan New Year!
Servings: 4
Calories: 180kcal
Ingredients
- 2 cups cooked quinoa
- 1 cup English cucumber seeds removed, diced
- 4 cups Kale chopped finely
- ½ cup Red Onion diced
- ½ cup Parsley chopped
- ½ cup Mint chopped
- ½ cup Pistachios chopped
- 2 avocados diced
- 1 15 ounce can chickpeas rinsed and drained
- ½ cup tofu feta cheese
- ¼ cup red wine vinegar
- 1 Tablespoon maple syrup
- 2 lemons juiced
Instructions
Quinoa
- Cook quinoa according to the package instructions.
- Allow to cool completely before adding to the salad.
- Spread cooked quinoa on a baking sheet and place it in the refrigerator to expedite this cooling process.
Dressing
- Whisk together red wine vinegar, maple syrup and lemon juice.
- Set aside.
Salad
- Remove the stems from the kale, and chop finely.
- Add the chopped kale to a large bowl.
- Add the red onion, parsley, mint, tofu feta cheese, chickpeas, and cooled quinoa.
- Do not add the avocado or nuts until serving to preserve freshness.
- Pour dressing into the salad ingredients.
- Toss to coat.
- Refrigerate until ready to serve.
Video
Notes
- Cook the quinoa first, so it has time to cool before adding it to the salad.
- To cool quinoa quickly, spread it on a baking sheet and place it in the refrigerator for a few minutes while preparing the other ingredients.
- Do not add the avocado or pistachios until serving.
- Cover the salad and refrigerate until ready to serve.
- Add salt and pepper to taste.
Nutrition
Calories: 180kcal | Carbohydrates: 52g | Protein: 13g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 200mg | Potassium: 1270mg | Fiber: 17g | Sugar: 9g | Vitamin A: 7819IU | Vitamin C: 116mg | Calcium: 277mg | Iron: 5mg