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30 Minutes or Less

Jennifer Aniston Salad

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close-up image of jennifer aniston salad in a serving bowl

The viral Jennifer Aniston salad is super easy to make! Loaded with fresh ingredients – cucumber, red onion, parsley, mint, and feta – all tossed in simple lemon dressing. It’s not just healthy, but totally delicious too!

overhead image of Jennifer Aniston salad with pistachios and dressing on the side.

Jennifer Aniston recently described her perfect salad as, “bulgur wheat, cucumbers, parsley, mint, red onion, garbanzo beans, feta cheese, and pistachios.” And OMG the internet went CRAZY for it! Recipes similar to the salad the Friends actress described quickly popped up all over TikTok. The Jennifer Aniston salad went viral. So, as a foodie and fellow salad-lover, I had to give it a try for myself.

My version of the salad contains everything Jennifer described – bulgur wheat, cucumbers, parsley, mint, red onion, garbanzo beans, feta cheese, and pistachios – my only addition is a simple lemon, olive oil, salt, and black pepper dressing. Since Jen didn’t offer up a dressing herself, this is what I envisioned a salad like this being tossed in. And let me tell you, it TOTALLY lived up to the hype!

Dressing being poured over the Jennifer Aniston salad.

What You’ll Need to Make the Jennifer Aniston Salad

Bulgur Wheat or Quinoa – In keeping this super authentic to Jen’s recipe, I used bulgur wheat in my salad. However, bulgur wheat can be hard to come by, so I also offer up the option to use quinoa instead. Both are hearty, protein-rich, super nutritious grains. Never had bulgur wheat? It’s most similar to farro or barley, but smaller grain. Bulgur wheat has a nice nutty flavor, and will keep you full without feeling weighed down.

Garbanzo Beans/Chickpeas – What’s the difference between garbanzo beans and chickpeas? Literally nothing! They’re two names for the exact same thing. Jennifer Aniston called them “garbanzo beans,” but I call them “chickpeas,” so that’s what we’re sticking with. Chickpeas are an excellent source of protein, especially in this salad recipe!

Feta Cheese – Greek brined white cheese, made from sheep’s milk. Feta adds the perfect salty bite to this salad! And because it’s made with sheep’s milk, it has a lower lactose content. Meaning, those whoe are lactose intolerant (aka ME!), may have an easier time tolerating feta cheese. I, personally, can enjoy it in small amounts without any issue. However, if you can’t tolerate feta, or simply need a dairy-free option, check out my “make it vegan” section below!

Parsley and Mint – Don’t skimp on the fresh herbs! Fresh parsley and mint are my favorite parts of this salad. They add a super fresh and vibrant component to this recipe. Therefore, don’t leave ’em out!

close-up overhead image of Jennifer Aniston salad.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Yes, bulgur wheat contains gluten. Therefore, opt for quinoa instead of bulgur wheat to make this Jennifer Aniston salad entirely gluten-free.

Make it Vegan/Dairy-Free: For a vegan/dairy-free salad, either leave out the feta cheese, or replace it with your favorite vegan feta. I love the Violife Vegan Feta, it tastes and crumbles just like the real thing!

Jennifer Aniston Salad
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Jennifer Aniston Salad

4 from 22 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

    The viral Jennifer Aniston salad is super easy to make! Loaded with fresh ingredients – cucumber, red onion, parsley, mint, and feta – all tossed in simple lemon dressing. It’s not just healthy, but totally delicious too!

    Ingredients

    • For the bulgur wheat/quinoa:

    • 1 cup bulgur wheat or quinoa, dry

    • 2 cups water or vegetable broth

    • For the salad dressing:

    • 1/2 cup olive oil

    • 1/2 cup lemon juice

    • 1/2 teaspoon salt

    • 1/4 teaspoon black pepper

    • For the salad:

    • 1 (15 ounce) can chickpeas, drained and rinsed

    • 1 cup English cucumber, chopped

    • 1 cup feta cheese, crumbled

    • 1/2 red onion, diced

    • 1/2 cup roasted salted pistachios, roughly chopped

    • 1/2 cup fresh parsley, chopped

    • 1/4 cup fresh mint, chopped

    Directions

    • Add either bulgur wheat or quinoa to a small saucepan, along with water or vegetable broth. Bring to a simmer, then cover and cook over low heat for 12-15 minutes. Once bulgur wheat or quinoa has absorbed all liquid, remove from heat and let stand covered for an additional 5 minutes. Then, remove lid and fluff with a fork.
    • While the bulgur wheat or quinoa cooks, make the salad dressing by adding all ingredients to a bowl and whisking to combine.
    • Add cooked bulgur wheat or quinoa to a large bowl, along with the remaining salad ingredients. Pour dressing over salad and toss, then either serve immediately or let chill in the fridge for a few hours before serving.

    Recipe Video

    Notes

    • Leaving the salad to chill for a few hours before eating will increase the flavor!
    • Leftover salad will stay fresh in an airtight container in the fridge for up to 5 days. No need to store the dressing separately.

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    30 Minutes or Less

    Easy Healthy Taco Salad with Creamy Cilantro-Lime Dressing

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    overhead image of a taco salad with chips and beer on the side.

    A fresh, fully loaded taco salad complete with a creamy cilantro-lime dressing. Super quick and easy to make, this healthy lunch or dinner will become a fast-favorite!

    creamy cilantro lime dressing being poured over a taco salad.

    What You’ll Need to Make Taco Salad

    Ground Beef – Or really any ground meat will do the trick. I’ve made this recipe with ground turkey in place of the beef, and it was just as tasty! For a vegan/vegetarian taco salad, refer to the “make it vegan” section below.

    Taco Seasoning – A packet of taco seasoning will make your life a million times easier! It’s got all that taco flavor, in one convenient packet. It also adds some serious delicious flavor to the seasoned ground beef. I use and love the Siete Mild Taco Seasoning, it’s a total crowd-pleaser!

    Lettuce – I used romaine lettuce, but really any lettuce will work! I love a good, crunchy lettuce for added texture, such as romaine, iceberg, green leaf, or butter lettuce.

    Tortilla Chips – While optional, a small handful of crushed tortilla chips are what make this salad taste JUST like a taco. I recommend gluten-free Siete Tortilla Chips to keep it extra light and healthy.

    Sour Cream – For a dairy-free version, use your favorite dairy-free sour cream to make the cilantro-lime dressing. I used this Forager Dairy-Free Sour Cream and it was delicious! But if not dairy-free, go ahead and use a regular sour cream instead. Or, if you’re in a pinch, plain unsweetened greek yogurt would also work in its place.

    Cilantro – Tons of cilantro bring out the fresh flavors in this easy, healthy salad! Feel free to add more or less cilantro based on your preferences. Or, if not a fan of cilantro, you can totally leave it out of this recipe altogether.

    overhead close-up image of a taco salad with cilantro-lime dressing on top.

    Adjust This Recipe to Your Dietary Needs

    Make it Vegan/Vegetarian: For a healthy vegan salad recipe, use cooked lentils, crumbled tofu, or chopped mushrooms in place of the ground beef. Also, take the dairy-free option below for a vegan cilantro-lime dressing.

    Make it Gluten-Free: Use gluten-free tortilla chips in your salad, most are already gluten-free, but it’s always good to double check!

    Make it Dairy-Free: Replace the sour cream in the dressing with your favorite non-dairy sour cream. I recommend Forager or Kite Hill dairy-free sour cream.

    Easy Healthy Taco Salad with Creamy Cilantro-Lime Dressing
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    Easy Healthy Taco Salad with Creamy Cilantro-Lime Dressing

    5 from 1 vote
    Recipe by Samantha Course: Lunch, DinnerDifficulty: Easy
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    15

    minutes
    Total time

    25

    minutes

    A fresh, fully loaded taco salad complete with a creamy cilantro-lime dressing. Super quick and easy to make, this healthy lunch or dinner will become a fast-favorite!

    Ingredients

    • 1 tablespoon avocado oil

    • 1 pound ground beef

    • pinch of salt

    • 1 packet taco seasoning

    • 1/4 cup water

    • 1 head romaine lettuce, chopped

    • 1 cup grape tomatoes, halved

    • 2 avocados, sliced

    • 1/2 red onion, chopped

    • 1/4 cup fresh cilantro, roughly chopped

    • For the creamy cilantro-lime dressing:

    • 1/2 cup sour cream

    • 2 tablespoons lime juice

    • 1 tablespoon fresh cilantro, finely chopped

    • 1/2 teaspoon salt

    • 1/4 teaspoon black pepper

    • pinch of lime zest, optional but recommended

    Directions

    • Heat avocado oil in a large skillet over medium heat, then add in ground beef and a big pinch of salt.
    • Cook until beef is no longer pink, breaking up the meat as it cooks. Then, add in taco seasoning and water, reduce heat to low and simmer until sauce has thickened.
    • While beef cooks, make the cilantro-lime dressing by adding all ingredients to a bowl and whisking together until smooth.
    • Assemble salad with all ingredients, then top with seasoned ground beef and creamy cilantro-lime dressing.

    Recipe Video

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    30 Minutes or Less

    Air Fryer Salmon Patties with Creamy Dill Sauce

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    overhead image of air fryer salmon patties on a platter.

    Quick, easy, and full of flavor – air fryer salmon patties with a creamy dill sauce! The perfect healthy, gluten-free, and dairy-free dinner recipe. Comes together in a few simple steps, and in just 15 minutes!

    Overhead image of air fryer salmon patties on a plate over rice and lettuce with creamy dill sauce on top.

    What You’ll Need to Make Air Fryer Salmon Patties

    Canned Salmon – I used two cans of wild sockeye salmon in my patties, but any canned salmon will work. Canned salmon is an easy addition to this already super easy meal. It’s also a great source of lean protein, vitamin B12, iron, potassium, and vitamin D. However, these air fryer salmon patties are so delicious, no one will ever guess how healthy they are!

    Breadcrumbs – I used gluten-free panko breadcrumbs, but any unflavored/unseasoned breadcrumbs will taste great! Panko breadcrumbs are lighter and will yield a crispier patty. Or, if you don’t have breadcrumbs, you can use 1/3 cup of almond flour in its place.

    Mayonnaise – This creamy condiment comes in handy in both the salmon patties and the creamy dill sauce. If not a mayo fan, you can use unsweetened greek yogurt instead!

    creamy dill sauce being poured over air fryer salmon patties.

    Tips and Tricks

    • For an even crisper salmon patty, coat the outside in additional breadcrumbs. Then, place in the air fryer and coat with a drizzle of oil before cooking. The end result will be golden brown, soft on the inside, and crispy on the outside air fryer salmon patties!
    • Enjoy this recipe however you’d like. I served mine over lettuce and rice, with a drizzle of that creamy dill sauce. Though these would also taste amazing as a salmon burger between two buns!
    overhead image of air fryer salmon patties on a platter.

    Adjust This Recipe To Your Dietary Needs

    Make it Egg-Free: While I haven’t tested this option myself, you may be able to replace the eggs in this recipe with flax eggs. Or, try this Bob’s Red Mill Egg Replacer as a substitute. Also, be sure to use an egg-free mayo!

    Make it Gluten-Free: For a gluten-free dinner recipe, use gluten-free breadcrumbs like I did! Then, serve these air fryer salmon patties over a bed of your favorite veggies and rice.

    Air Fryer Salmon Patties with Creamy Dill Sauce
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    Air Fryer Salmon Patties with Creamy Dill Sauce

    0 from 0 votes
    Recipe by Samantha Course: Dinner, LunchDifficulty: Easy
    Servings

    8

    salmon patties
    Prep time

    5

    minutes
    Cooking time

    8

    minutes
    Total time

    13

    minutes

    Quick, easy, and full of flavor – air fryer salmon patties with a creamy dill sauce! The perfect healthy, gluten-free, and dairy-free dinner recipe. Comes together in a few simple steps, and in just 15 minutes!

    Ingredients

    • 2 (7.5 ounce) cans canned salmon, drained

    • 2 eggs

    • 1/2 cup breadcrumbs, I used gluten-free panko breadcrumbs

    • 2 tablespoons mayonnaise

    • 1 green onion, finely chopped

    • 1 tablespoon fresh dill, chopped

    • 1/2 teaspoon paprika

    • 1/4 teaspoon salt

    • For the dill sauce:

    • 1/2 cup mayonnaise

    • 1-2 tablespoons lemon juice

    • 3 tablespoons fresh dill, chopped

    Directions

    • Mix together all salmon patty ingredients in a large bowl until fully combined.
    • Scoop ¼ cup of the mixture into the palms of your hands and gently form a 1-inch thick patty. Repeat this process with remaining mixture, should form 8 salmon patties.
    • Lightly grease air fryer tray or basket, then place salmon patties into the air fryer and cook at 390° Fahrenheit for 8 minutes, pausing to flip halfway through.
    • Make the dill sauce by adding all ingredients to a small bowl and whisking until smooth, then spoon over salmon patties.

    Recipe Video

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    30 Minutes or Less

    Maple Dijon Salmon Salad

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    overhead image of maple dijon salmon salad in a bowl.

    Buttery, flaky salmon atop a simply dressed maple dijon salad! This quick and easy recipe yields perfectly seasoned, and cooked salmon every time. A complete meal, loaded with fresh veggies, then finished off with a tangy maple dijon dressing, ready in under 20 minutes!

    close-up overhead image of maple dijon salmon salad on a plate with a fork

    What You’ll Need To Make This Maple Dijon Salmon Salad

    Dijon Mustard – We do NOT use this ingredient sparingly in our maple dijon dressing! An entire 1/4 cup gives this entire meal tons of tangy, delicious flavor. In case you’re not familiar with this French ingredient, dijon mustard is creamier, spicier, and has less vinegar than yellow mustard. It’s a favorite in my home, for everything from sandwiches to salad dressings. It’s among one of the healthiest condiments you can use, with no added-sugar or preservatives!

    Maple Syrup – A touch of maple syrup is necessary to balance out the intensely savory flavors in this salmon salad recipe. And if you don’t have any maple syrup on-hand, you can use an equal amount of honey instead.

    Salmon Fillets – Feel free to use any variety of salmon fillets you’d like! Sockeye salmon and atlantic salmon are the two most common types, and are only slightly different from each other. Sockeye salmon is a bit more lean, and has a stronger fish flavor, while atlantic salmon is fattier, with a more mild flavor. I personally love atlantic salmon for it’s ultra-soft, buttery, and flaky qualities. Though again, you can use any type of salmon fillets you’d like for this lunch or dinner recipe!

    Green Apple – I know, not all of us are fans of fruit in our salads. However, green apple is much more tart than sweet in this salmon salad. Also, remember we have a bit of sweetness in our dressing – so the little bit of natural sweetness from a thinly sliced green apple works to compliment that. If you don’t have any green apples, you can easily leave them out or use a red apple in its place.

    Pecans or Walnuts – I have just one rule when it comes to salads, they all must include a crunchy component. A little bit of crunch goes a long way in rounding out the textures in this dish. Roughly chopped pecans and/or walnuts are a healthy alternative to standard croutons. Loaded with vitamins, minerals, and plenty of healthy fats!

    maple dijon dressing being poured over salmon salad.

    Tips and Tricks

    • Feel free to add or remove any salad ingredients you’d like! Not a fan of nuts? Simple leave them out. Prefer a certain type of lettuce? Then definitely use it! This super simple salad recipe is incredibly easy to customize.
    • For anyone who cooks meat or fish regularly, I highly recommend investing in a kitchen thermometer. This is the thermometer I use on pretty much a daily basis. It’s the easiest way to ensure perfectly cooked salmon every time!
    • This salmon salad can be enjoyed hot or cold! Salmon’s one of those things that tastes delicious at just about any temperature. I often double this recipe for easy grab-and-go lunches all week long – no need to reheat!
    Maple dijon salmon salad on a serving platter.

    Adjust This Recipe To Your Dietary Needs

    Make it Sugar-Free: For an entirely sugar-free recipe, use Lankanto Maple Flavored Syrup in place of the maple syrup.

    Make it Nut-Free: Simply replace the nuts with sunflower seeds to make this a nut-free lunch or dinner recipe.

    Maple Dijon Salmon Salad

    5 from 1 vote
    Recipe by Samantha Course: MainDifficulty: Easy
    Servings

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    12

    minutes
    Total time

    17

    minutes

    Buttery, flaky salmon atop a simply dressed maple dijon salad! This quick and easy recipe yields perfectly seasoned, and cooked salmon every time. A complete meal, loaded with fresh veggies, then finished off with a tangy maple dijon dressing, ready in under 20 minutes!

    Ingredients

    • For the dressing:

    • 1/4 cup olive oil

    • 1/4 cup Dijon mustard

    • 3 tablespoons maple syrup

    • juice from 1 lemon, see Notes

    • 3 garlic cloves, minced

    • 1 teaspoon salt

    • For the salmon:

    • 4 salmon fillets, boneless

    • salt and black pepper, to taste

    • For the salad:

    • 4 cups lettuce, see Notes

    • 1 cucumber, sliced

    • 1/2 red onion, thinly sliced

    • 1 green apple, thinly sliced

    • 1/2 cup pecans or walnuts, roughly chopped

    Directions

    • Preheat oven to 400° Fahrenheit.
    • Whisk together all dressing ingredients in a small bowl.
    • Place salmon fillets on a baking sheet and pat dry with a paper towel. Season filets with salt and black pepper, then drizzle half the maple Dijon dressing evenly over top of the salmon.
    • Bake salmon for 10-12 minutes, or until a thermometer inserted into thickest end of the salmon read 125° Fahrenheit.
    • While salmon cooks, place all salad ingredients in a large bowl and toss to combine. Once salmon is done, divide salad between four plates, top each plate with a salmon filet and serve with remaining dressing.

    Notes

    • Lemon Juice: If you don’t have any fresh lemons, you can use 1 tablespoon of apple cider vinegar or white wine vinegar in place of the lemon juice in this recipe.
    • Lettuce: Use any type of lettuce you like, I used mesclun!

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    30 Minutes or Less

    Creamy Mushroom Pasta (Vegan and Gluten-Free!)

    By
    mushroom pasta on a plate

    The easiest mushroom pasta – requiring only 7 ingredients and ready in under 20 minutes! Perfectly creamy and comforting, yet entirely vegan and gluten-free. Defying all odds with this easy, next-level-DELICIOUS mushroom pasta recipe!

    overhead image of mushroom pasta on a plate with fresh sage on the side

    What You’ll Need To Make Creamy Mushroom Pasta

    Pasta – All pasta shapes and sizes are welcome here. I used my all-time favorite Jovial Brown Rice Gluten-Free Tagliatelle, but really any pasta will work. Spaghetti, penne, bow-ties, etc – anything and everything will taste delicious! And for a grain-free option, you can swap the pasta for zucchini noodles.

    Butter – I used Myoko’s Cultured Vegan Butter in my mushroom pasta, but you can use any type of butter you’d like. Though if you’re like me and looking to keep this dinner recipe vegan or dairy-free, I highly recommend the Myoko’s butter. It’s made from simple, good-for-you ingredients, and tastes just like the real thing!

    Mushrooms – I’m starting to feel like a broken record here, but again, any and all mushrooms will taste great in this dish! I picked up a mushroom variety pack from my local grocery store to keep things exciting.

    Garlic – All my fellow garlic fiends, go ahead and add a few extra cloves! I love how well the garlic shines through in this super simple meal. It adds this savory, salty bite that’s seriously so good.

    Shallot – Either a shallot or half of a small yellow onion will work. Whichever option you take, be sure to finely chop it before cooking. If left too large, it could get in the way of the carefully curated textures in this dish.

    mushroom pasta being lifted off a plate with a fork

    Tips and Tricks

    • Don’t forget to reserve pasta water! Pasta water has the perfect amount of starch in it, which will help to thicken the sauce. If forgotten, you can use either regular water or vegetable broth in its place, but risk a thin sauce that won’t lock in as much flavor.
    • Get started on the mushrooms as soon as the pasta starts cooking. The pasta will take anywhere from 7 to 12 minutes to cook, which is exactly the amount of time you’ll need to make the sauce. Therefore, time everything perfectly by having both components going at the same time!
    • This mushroom pasta is best served immediately after cooking! However, if you ever need to reheat pasta, add a little bit of broth or water to freshen it up. I recommend reheating this mushroom pasta over the stove with 1/4-1/2 cup of vegetable broth, stirring frequently until warm throughout!
    overhead image of mushroom pasta on a plate with white wine on the side

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: Take my vegan option and use vegan butter instead of regular butter.

    Make it Gluten-Free: For gluten-free mushroom pasta, simply use your favorite gluten-free pasta.

    Paleo/Grain-Free Option: Make this a paleo pasta recipe by substituting the regular pasta with zucchini noodles, and the butter for olive oil, avocado oil, or ghee!

    Creamy Mushroom Pasta (Vegan and Gluten-Free!)

    0 from 0 votes
    Recipe by Samantha Course: MainDifficulty: Easy
    Servings

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    15

    minutes
    Total time

    20

    minutes

    The easiest mushroom pasta – requiring only 7 ingredients and ready in under 20 minutes! Perfectly creamy and comforting, yet entirely vegan and gluten-free. Defying all odds with this easy, next-level-DELICIOUS mushroom pasta recipe!

    Ingredients

    • 1 pound pasta, uncooked

    • 4 tablespoons butter, separated (I used vegan butter)

    • 7 ounces mushrooms, sliced

    • 1/2 teaspoon salt

    • 1/2 teaspoon black pepper

    • 3 garlic cloves, minced

    • 1 shallot, finely chopped

    Directions

    • Cook pasta in a large pot of salted boiling water until al dente.
    • While pasta cooks, melt two tablespoons butter in a large skillet over medium heat. Add mushrooms to skillet and cook until mushrooms are tender, about 5 minutes.
    • Sprinkle mushroom with salt and pepper, then add in garlic and shallots. Cook for about 2 minutes or until very fragrant.
    • Reserve 1 cup of pasta water, then drain pasta and transfer to the skillet. Add in remaining 2 tablespoons of butter and about ½ cup of that reserved pasta water.
    • Reduce heat to low, and simmer until a nice sauce forms and coats the pasta. Continue adding remaining reserved pasta water if pasta begins to dry out. Remove from heat and serve immediately.

    Recipe Video

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