Jennifer Aniston Salad
This fresh, vibrant salad combines crisp greens, juicy cherry tomatoes, crunchy cucumbers, and sharp red onions, all tossed with a bright lemon-olive oil dressing. Topped with creamy feta and toasted nuts, it offers a satisfying crunch and a refreshing balance of flavors, perfect for hot days or quick, wholesome meals.
Print
Pin
Calories: 250kcal
Servings: 4
Equipment
- Chef's Knife
- Whisk or Fork
- Large mixing bowl
- Toasted pan
Ingredients
- 4 cups mixed greens (romaine, arugula, etc.) rinsed and dried
- 1 cup cherry tomatoes halved
- 1 medium cucumber peeled and sliced
- 0.5 red red onion thinly sliced
- 0.5 cup feta cheese crumbled (optional)
- 0.25 cup nuts (almonds or walnuts) toasted
- 2 tablespoons olive oil extra virgin preferred
- 1 tablespoon lemon juice freshly squeezed
- to taste salt and pepper for dressing
Instructions
- Gather all your ingredients: greens, cherry tomatoes, cucumber, red onion, feta, nuts, and dressing components. Set out your tools, including a knife, cutting board, and a large bowl.
- Toast the nuts in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-4 minutes. Remove and set aside to cool.
- In a small bowl, whisk together olive oil, lemon juice, and a pinch of salt and pepper until well combined. Set the dressing aside.
- Slice the cucumber thinly, halve the cherry tomatoes, and thinly slice the red onion. Toss these vegetables together in the large bowl.
- Add the chopped greens to the bowl with the veggies, gently layering them to avoid crushing the delicate leaves.
- Pour the dressing over the salad ingredients, then gently toss everything together to evenly coat the greens and vegetables.
- Sprinkle the crumbled feta cheese over the top, followed by the toasted nuts, adding a satisfying crunch and salty flavor.
- Give the salad a gentle final toss to distribute the toppings evenly without bruising the greens.
- Serve immediately for the freshest taste, or chill for 15 minutes to enhance the crunch and flavors.
Notes
Ensure greens are thoroughly dried to prevent sogginess. Toast nuts carefully to avoid burning. Taste the dressing before adding salt to adjust acidity. Gently toss the salad to keep the greens crisp.
Nutrition
Calories: 250kcal | Carbohydrates: 15g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 300mg | Potassium: 250mg | Sugar: 5g | Vitamin C: 20mg | Calcium: 80mg | Iron: 2mg