Jennifer Anniston Salad
Servings: 4 people
Calories: 204kcal
My own twist to the viral Jennifer Anniston Salad which is packed with fiber and protein from quinoa, cucumber, tomatoes, and pistachios with a tangy lemon tahini dressing.
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Ingredients
- 1/2 cup quinoa cooked
- 1 cucumber sliced
- 1 small red onion sliced thinly
- 1/2 lemon juiced
- 1 tablespoon apple cider vinegar
- 1 cup chickpeas 400 grams can, drained
- 1 cup cherry tomatoes halved
- 1 cup lettuce chopped
- 1/4 cup pistachios roughly chopped
Lemon Tahini Dressing
- 2 tablespoons tahini
- 1/2 lemon juiced
- 1 teaspoon dijon mustard
- 1 teaspooon pure honey or maple syrup
- 1/4 teaspoon salt
- 2 tablespoons boiling water
Instructions
- Cook your quinoa as per package instructions, set aside. Prep the onions by placing it in a bowl or jar with the lemon or apple cider vinegar. You can also make this ahead the night before.
- To assemble the salad, combine the lettuce, quinoa, tomatoes, cucumber, and pistachios in a bowl.
- Prep the dressing by whisking together the tahini, lemon, honey, mustard, boiling water and salt in a small bowl until creamy and smooth. Pour the dressing over the salad and enjoy!
Notes
STORAGE: Keep refrigerated in an airtight container for up to 4 days.
Nutrition
Sodium: 173mg | Calcium: 61mg | Vitamin C: 28mg | Vitamin A: 374IU | Sugar: 5g | Fiber: 5g | Potassium: 522mg | Calories: 204kcal | Monounsaturated Fat: 4g | Polyunsaturated Fat: 4g | Saturated Fat: 1g | Fat: 9g | Protein: 7g | Carbohydrates: 26g | Iron: 2mg
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