Jennifer Aniston Bulgur Salad Recipe
Want to try the Jennifer Aniston Bulgur Salad Recipe you’ve seen on social media? Here’s how to make it!
Okay I know a salad might not seem all that exciting, but I am so pumped to share this one with you because I have been eating it almost every work day since I discovered it 😂 You’ve probably seen variations of it circulating around TikTok, but once Maggie made it, I knew I had to give it a go.
The rumor is that Jennifer Aniston ate a version of the same salad every single day for 10 years while filming Friends. Who knows if this is the exact salad she ate, but I honestly wouldn’t be surprised. First of all, it’s so easy to throw together (not that she was necessarily making it for herself once she became a mega-star!). Second, it’s super healthy and filling for a salad. It has a great mix of vegetables, carbs, protein, and healthy fat – way more satisfying than just a bowl of lettuce.
It’s clear that this lunch was inspired by Tabbouleh (also spelled tabouli) which is a popular salad in Eastern Mediterranean countries like Lebanon, Syria, Egypt and others. Tabbouleh usually has parsley, mint, onion, bulgur, and tomatoes – but sometimes you’ll see the addition of cucumbers and chickpeas. Apparently Jen stuck to all of these ingredients except tomatoes, and she added some extra flavor and crunch with feta cheese and pistachios. I took out the chickpeas (my stomach can’t handle them every day), otherwise her version is perfect for me!
The Jennifer Aniston Bulgur Salad Recipe
Ingredients
1 cup uncooked bulgur
4 mini cucumbers, diced
1/2 cup Italian parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup red onion, diced
1/3 cup pistachios, roughly chopped
1/3 cup feta cheese
1-2 tbsp apple cider vinegar
Salt and pepper
Instructions
1. Cook bulgur according to packaged instructions. When cooked, remove from heat to cool.
2. Chop and/or dice the cucumbers, parsley, mint, red onion, and pistachios.
3. Add all of the ingredients to a large mixing bowl, besides the pistachios if you are planning to eat this throughout the week so they don’t get soggy. Toss to combine.
4. Add your portion to a bowl and top with chopped pistachios. Serve alone or with a protein of your choice!
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Modifications for the Jennifer Aniston Bulgur Salad Recipe
Change the dressing
I know apple cider vinegar isn’t for everyone! If you fall in that category, feel free to dress it with some lemon juice instead.
Don’t mix the pistachios in
As I mentioned above, if you are meal prepping this salad to eat throughout the week, I recommend keeping the pistachios separate. By the 3rd day, they can get really soggy if you mix them in – and their crunch is the best part! I usually chop them and keep them in a stasher bag so I can easily top each serving with them!
Use different cucumbers
Can’t find mini cucumbers at the store? That’s okay! I would start by trying to find english cucumbers since those are usually skinnier and have way less seeds/moisture inside. If you can only find regular cucumbers, just be sure to scoop the seeds out of the middle before dicing and adding them to the salad.
Add chickpeas
Just because my stomach doesn’t love chickpeas every day doesn’t mean that yours doesn’t! Chickpeas are an awesome source of protein and fiber, which can help you stay full longer.
Serve with more protein
Speaking of staying full, since I took the chickpeas out, I usually eat this salad with an added protein on top (like chicken) or a smoothie with protein powder in it. That helps it feel more like a complete lunch for me!
Store in the fridge
This salad will stay fresh in the fridge for 4-5 days. I usually only let it go 4 days though, just so I don’t risk it being too soggy.
Jennifer Aniston Bulgur Salad Recipe
Ingredients
- 1 cup uncooked bulgur wheat
- 4 mini cucumbers, diced
- 1/2 cup Italian parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup red onion, diced
- 1/3 cup pistachios, roughly chopped
- 1/3 cup feta cheese
- 1-2 tbsp apple cider vinegar
- Salt and pepper
Instructions
1. Cook bulgur according to packaged instructions. When cooked, remove from heat to cool.
2. Chop and/or dice the cucumbers, parsley, mint, red onion, and pistachios.
3. Add all of the ingredients to a large mixing bowl, besides the pistachios if you are planning to eat this throughout the week so they don't get soggy. Toss to combine.
4. Add your portion to a bowl and top with chopped pistachios. Serve alone or with a protein of your choice!
Notes
See the blog post for modifications!
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 196Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 15mgSodium: 319mgCarbohydrates: 21gFiber: 5gSugar: 4gProtein: 8g
PS. You might also like Sweetgreen Harvest Bowl Salad, Arugula and Strawberry Salad, and Portillo’s Knockoff Salad.
