My Absolutely Favorite Summertime Salad!
Janelle Salo RN
7/13/20242 min read


Here is my take on the famous Jennifer Aniston Salad. π₯° I love this salad because of all of the fresh crunchie ingredients, bright flavors, and high protein content. This is a perfect salad for plant-based eating! ππ₯π *secret ingredient alert*
Ingredients:
One 15 oz can of chickpeas (protein)
6 Persian cucumbers
One lemon
ΒΌ white or Vidalia onion
*1 cup of frozen peas (protein)*
6 oz of organic, pasture-raised feta cheese (protein/fat)
Italian flat-leaf parsley
1 cup of quinoa makes about 3 cups when cooked (protein)
EVOO
Pepper to taste
*Β½ avocado (fat)*
Large bowl
Preparation
Follow the directions on the container to cook the quinoa; a rice cooker works great!
Rinse the chickpeas and frozen peas in cold water and set aside to drain.
In Da Bowl:
Slice the cucumbers lengthwise and scrape out the seeds with a spoon. Then, slice lengthwise down each half and cut into small cubes.
Finely chop the onion.
Rough chop the parsley
Crumble the feta with your fingers
Add the chickpeas and green peas
Once cool, add the quinoa
In a small separate container with a lid:
Add the juice of one lemon
Add equal part of EVOO
Pepper to taste
Shake it like a Polaroid picture! π
Pour the lemon/EVOO dressing over the ingredients in the bowl and mix well with a large spoon. Refrigerate in a large container; it should last about a week!
In a bowl:
Scoop about 1 cup of the salad and add the fresh avocado. I add fresh avocado each time I serve this salad so the avocado doesnβt turn grey.
Voila! This is perfect for meal prepping or batching, as this will last about a week for one person! π₯³










Bottom Line
This delicious, crunchy, bright, protein-packed salad has always been a huge hit in my house! Enjoy! π
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