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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

    Brussels Sprout Salad

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    overhead image of brussels sprout salad with walnuts and pomegranate seeds on the side.

    Fresh and crunchy shaved Brussels sprout salad, finished off with an out-of-this-world maple dijon dressing! A quick and easy side dish, comes together in just 10 minutes. A gluten-free salad, with nut-free and vegan options!

    brussels sprout salad in a a bowl with serving utensils.

    What You’ll Need to Make Brussels Sprout Salad

    Brussels Sprouts – You can either buy shaved Brussels sprouts, or shave them yourself with a mandoline or sharp knife. If using a mandoline, cut off the the stem end of each sprout, then run the sprout down the mandoline to thinly slice. Or, if using a knife, remove the stem end then place the sprout on its side on a cutting board, then make thin slices through the sprout. Once shaved, your sprouts are ready to add to this delicious salad!

    Pomegranate Arils/Seeds – First thing I want to note is that pomegranate arils are the exact same thing as pomegranate seeds. When buying your pomegranate for this salad, you have two options, you can either purchase the seeds out of the pomegranate, or you can purchase a whole pomegranate and remove the seeds yourself. I always opt for the latter option because it’s so much cheaper, and super easy to do! For help on how to cut a pomegranate, check out my step-by-step tutorial HERE.

    Walnuts – Chopped walnuts add the perfect crunch to this recipe! Walnuts are creamy and buttery, and simply so good in this salad. However, if you don’t have walnuts, feel free to use any nut you have on-hand! Others I recommend are pine nuts, chopped pecans, or even unsalted pumpkin seeds.

    Soft Cheese – Any soft cheese will taste great in this Brussels sprout salad! I used a soft chèvre goat cheese, and it was perfectly tangy and delicious. Though crumbled feta, blue cheese, or even freshly grated parmesan cheese work perfectly too.

    dressing being poured over brussels sprout salad.

    Tips and Tricks

    • This is the perfect make-ahead side dish for holiday parties or potlucks! The flavors get better with time, so go ahead and dress the salad then let it sit in the fridge until ready to serve. I just wouldn’t recommend letting it sit for more than 4 hours before eating, at that point, it’ll begin to lose its crunch.
    • Have fun with this recipe! Don’t be shy, switch up ingredients based on your preferences. Sub pears for the apples, blueberries for the pomegranate, and use any kind of cheese you’d like!
    close-up image of brussels sprout salad in a bowl.

    Adjust This Recipe to Your Dietary Needs

    Make it Vegan: For a vegan Brussels sprout salad, either replace the cheese with your favorite vegan soft “cheese,” or leave the cheese out altogether, it’ll still be delicious and full of flavor!

    Make it Nut-Free: Simply leave out the walnuts, or replace them with unsalted pumpkin or sunflower seeds.

    Add Protein: Take this from a side dish to the main course by adding some lightly seasoned chicken (grilled or oven-roasted is best), or bulk it up with a can of your favorite white beans!

    Brussels Sprout Salad
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    Brussels Sprout Salad

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

    6

    servings
    Prep time

    10

    minutes
    Cooking time

    0

    minutes
    Total time

    10

    minutes

    Fresh and crunchy shaved Brussels sprout salad, finished off with an out-of-this-world maple dijon dressing! A quick and easy side dish, comes together in just 10 minutes. A gluten-free salad, with nut-free and vegan options!

    Ingredients

    • For the salad:

    • 4 cups thinly sliced Brussels sprouts

    • 1 apple, thinly sliced

    • 1/2 cup pomegranate arils (seeds)

    • 1/3 cup walnuts, roughly chopped (pecans or pine nuts work too!)

    • 1/4 cup dried cranberries

    • 1/4 cup soft cheese, crumbled (goat cheese, feta, gorgonzola, etc)

    • For the dressing:

    • 1/3 cup olive oil

    • 2 tablespoons apple cider vinegar

    • 1 tablespoon Dijon mustard

    • 1 tablespoon maple syrup

    • 1 garlic clove, minced

    • 1/2 teaspoon salt

    Directions

    • Add all salad ingredients to a large bowl and toss.
    • Add all dressing ingredients to a small bowl and whisk to combine.
    • Pour dressing over salad, then either let sit in fridge for up to 3 hours, or serve immediately.

    Recipe Video

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    30 Minutes or Less

    Harvest Bowl (easy to meal prep!)

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    overhead image of a meal prep harvest bowl with sliced almonds on the side.

    This fully loaded harvest bowl is packed with seasonal ingredients, fresh flavor, and finished off with a dreamy maple dijon vinaigrette! Perfect to meal prep ahead of a busy week, or quickly throw together as an easy meal in under 30 minutes.

    maple dijon dressing being poured over a harvest bowl

    What You’ll Need to Make a Harvest Bowl

    Sweet Potato – Peel and cube two sweet potatoes before roasting. Or, if you’d like, replace the sweet potato with your favorite squash. Peeled and cubed butternut squash, sliced acorn squash, or even sliced delicata squash would all taste great in this harvest bowl!

    Chicken – Two boneless and skinless chicken breasts are lightly seasoned, then roasted to perfection! For a vegan option, see the “make it vegan” section below.

    Quinoa – Any variety of quinoa is jam-packed with health benefits! It’s full of nutrients, antioxidants, anti-inflammatory compounds, fiber, and is a complete protein. Talk about a superfood, eh? Feel free to use whatever kind of quinoa you have handy – white, red, black, or rainbow – they all taste great. Or, if you don’t have quinoa, you can replace it with cooked brown rice, wild rice, buckwheat, farro, or barley.

    Kale – Similar to the quinoa, any variety of kale will taste delicious in your harvest bowl. So, use whatever you can get your hands on – curly kale, dino (lacinato) kale, red kale, or even baby kale. Though if using baby kale, no need to massage it, just add straight to your bowl, then toss in dressing.

    close-up image of sliced chicken over a meal prep harvest bowl.

    Tips and Tricks

    • Don’t skip massaging the kale! This step is super important to achieve nice, and tender kale. Skipping this step will result in tough, and hard-to-chew kale, just all around unappetizing!
    • I highly, HIGHLY, recommend doubling up on the maple dijon salad dressing. It’s seriously the star of this harvest bowl, and you’ll regret not making more. Also, leftovers stay fresh in a sealed container in the fridge for up to three weeks!

    Adjust This Recipe to Your Dietary Needs

    Make it Vegan: For a healthy, high protein vegan meal, leave out the chicken. Then, either double up on the sweet potatoes, or replace the chicken with a can of drained then rinsed chickpeas!

    Make it Paleo/Grain-Free: Simply leave off the quinoa and you’ve got yourself a totally paleo and grain-free harvest bowl.

    two meal prep containers showcasing this harvest bowl recipe.

    How to Meal Prep This Harvest Bowl

    1. Roast the sweet potatoes and chicken.
    2. Cook the quinoa.
    3. Make the maple dijon dressing.
    4. Massage the kale.
    5. Divide the massaged kale, cooked quinoa, roasted sweet potatoes and chicken, sliced apples, fried cranberries, and sliced almonds between four meal prep containers.
    6. Store remaining dressing separately.
    7. When ready to eat, remove one of your meal prep containers from the fridge and drizzle with some extra maple dijon dressing – enjoy!
    Harvest Bowl (easy to meal prep!)
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    Harvest Bowl (easy to meal prep!)

    5 from 2 votes
    Recipe by Samantha Course: Main, Lunch, DinnerDifficulty: Easy
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    20

    minutes
    Total time

    30

    minutes

    These fully loaded harvest bowls are packed with seasonal ingredients, fresh flavor, and finished off with a dreamy maple dijon vinaigrette! Perfect to meal prep ahead of a busy week, or quickly throw together as an easy meal in under 30 minutes.

    Ingredients

    • 2 sweet potatoes, peeled and cut into 1-inch cubes

    • 1-2 pounds boneless and skinless chicken breast

    • 1 tablespoon avocado oil

    • salt and black pepper, to taste

    • 2 cups kale, finely chopped

    • 1 cup cooked quinoa

    • 1 apple, sliced

    • 1/4 cup dried cranberries

    • 1/4 cup sliced almonds or pumpkin seeds

    • For the maple dijon dressing:

    • 1/2 cup olive oil

    • 1/4 cup apple cider vinegar

    • 2 tablespoons Dijon mustard

    • 1 tablespoon maple syrup

    • 1 garlic clove, minced

    • 1 teaspoon salt

    Directions

    • Preheat oven to 425° Fahrenheit. Place sweet potatoes and chicken breast on a baking sheet, then drizzle with avocado oil, and sprinkle with salt and black pepper. Toss potatoes to coat, then roast for 20 minutes, tossing potatoes halfway through.
    • While chicken and potatoes roast, make the dressing by adding all dressing ingredients to a bowl and whisking to combine.
    • Place kale in a bowl with half of the dressing, then toss and massage dressing into the kale with your hands.
    • Once potatoes are tender, remove from the oven and assemble bowls with all ingredients – roasted sweet potatoes, massaged kale, chicken, quinoa, apples, dried cranberries, and sliced almonds. Store with remaining dressing on the side, then top with dressing right before eating.

    Recipe Video

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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

    Asian Cucumber Salad

    By
    spiralized cucumber being lifted off a plate of asian cucumber salad

    Cool and refreshing Asian cucumber salad! Full of flavor, and easy to throw together in a few simple steps. The perfect side dish or healthy lunch recipe.

    overhead image of asian cucumber salad on a plate with a spoon

    What You’ll Need To Make Asian Cucumber Salad

    Mini Cucumbers – Six mini seedless cucumbers are the star of this recipe. I cut mine into fun little spirals for my salad, but you can simply slice them instead. If slicing, I recommend a mandolin to help slice the cucumbers as thin as possible.

    Fresh Ginger – Fresh ginger goes a long way in this Asian cucumber salad! Start by cutting about a 1-inch piece from a knob of whole ginger. Then, peel your ginger with either a spoon or a vegetable peeler. Once peeled, run the ginger along a microplane or the fine side of a box grater.

    Rice Vinegar – For a hint of acidity, rice vinegar tastes best. However, if you don’t have any, feel free to use white wine vinegar or apple cider vinegar in its place.

    Sriracha – While optional, I recommend a tiny drop of sriracha to round out the flavors in this recipe. For a mild version, start with just 1/2 teaspoon. Or, for a spicy Asian cucumber salad, add upwards of 1-2 teaspoons.

    close-up image of asian cucumber salad on a plate

    How to Cut Cucumbers

    1. Cut 1/4-inch of each end of a mini cucumber.
    2. Place two chopsticks on either side of the cucumber.
    3. Then, make thin (about 1/8-inch) diagonal cuts along the cucumber, stopping when your knife hits the chopsticks.
    4. Flip cucumber over and make the same exact cuts, in the same direction, on the other side.
    5. Lastly, cut each the cucumber in half, then add them to a bowl for this recipe!

    Adjust This Recipe To Your Dietary Needs

    Make it Gluten-Free: For a 100% gluten-free Asian cucumber salad, use tamari in place of the soy sauce. Tamari tastes just like soy sauce, but unlike soy sauce, is certified gluten-free!

    Make it Vegan: Use maple syrup in place of the honey for a completely vegan side dish.

    Asian Cucumber Salad
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    Asian Cucumber Salad

    3 from 45 votes
    Recipe by Samantha Course: SidesCuisine: AsianDifficulty: Easy
    Servings

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    0

    minutes
    Total time

    5

    minutes

    Cool and refreshing Asian cucumber salad! Full of flavor, and easy to throw together in a few simple steps. The perfect side dish or healthy lunch recipe.

    Ingredients

    • 6 mini cucumbers, spiralized (see Notes) or thinly sliced

    • 1 teaspoon salt

    • 1-inch piece fresh ginger, peeled and grated

    • 1 garlic clove, peeled and grated

    • 2 tablespoons rice vinegar

    • 1 tablespoon honey or maple syrup

    • 1 tablespoon soy sauce

    • 1 teaspoon sesame oil

    • 1 teaspoon sriracha, optional

    • 3 scallions, thinly sliced

    • pinch of sesame seeds

    Directions

    • Place cucumber in a large bowl and sprinkle with salt, then let sit for 10-15 minutes while you make the dressing.
    • Whisk together the ginger, garlic, rice vinegar, honey, soy sauce, maple syrup, and sriracha in a small bowl.
    • Check on the cucumbers, and drain the water that’s gathered at the bottom of the bowl.
    • Add dressing, scallions, and sesame seeds to the cucumbers and toss to coat. Either serve immediately or let marinate in the fridge for a few hours.

    Notes

    • How to Cut “Spiralized” Cucumber: Cut off each end of a cucumber, then place two chopsticks on either long side of the cucumber. Then, make thin diagonal cuts along the cucumber, stopping when your knife hits the chopsticks. Flip cucumber over and make the same cuts on the other side. Last, slice each cucumber in half, now they’re ready for this recipe!

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