I’ll Be Making Cameron Diaz’s Go-To Lunch All Summer Long

A celebrity recipe that lives up to the hype.


I can’t explain our fascination with celebrity recipes, but I can say that I have made several, and that each one is more delicious than the last. Cameron Diaz may seem like an unexpected choice to influence your dinner routine, but after her recipe won my head-to-head corn salad taste test last summer, I trusted her culinary chops. It was salty, sweet, crunchy and balanced, with a few tips that seemed ripped right out of a professional chef’s playbook.

When Diaz shared her go-to salad, which is launching in partnership with goop Kitchen—a California-based fast-casual restaurant chain—this summer, I was all in. Unfortunately, unlike the stars, I don’t live in Los Angeles, so I won’t be able to try Cameron’s Summer Crunch Salad in person. But fear not—I scored the whole recipe so you can make it at home. Here’s why I’ll be cooking this brilliant recipe all summer long.

What’s In Cameron Diaz’s Summer Crunch Salad?

The Summer Crunch Salad features everything you need for “Cameron’s Perfect Summer Afternoon.”

“When I’m dreaming about my ideal summer afternoon, I say a Saturday in late July, it includes a fresh summer salad, a crisp glass of Sauvignon Blanc, and a table full of friends,” says Cameron in a press release for the goop Kitchen partnership with the wine brand she co-owns, Avaline (which just launched a Sauvignon Blanc).

What does Cameron’s perfect summer salad entail, you ask? Crisp veggies like snow peas and cucumbers, fresh greens, sweet mango, and avocado, tossed with Cameron’s favorite vinaigrette and garnished with a varied mix of herbs and crunchy toppings. Cameron’s corn salad was a textural masterpiece, so I wasn’t surprised to see lots of crispy, crunchy elements here, too.

The vinaigrette also features a brilliant tip for making a rich, nutty dressing—blending in whole cashews. When emulsified into the dressing they make it super creamy, almost like a nut butter. The vinaigrette is a spicy-sweet-savory dressing with a ton of umami that I might just be making in big batches and adding to my lunches from here on out.


How to Make Cameron Diaz’s Summer Crunch Salad



  • 4 cups salad greens of your choice (Cameron likes romaine and gem lettuce blends)

  • 1 cup snow peas, julienned or thinly sliced

  • 1 cup carrots, julienned or thinly sliced

  • 1/2 cup cucumbers, cut into 1/4 inch half moon slices

  • 1/2 mango, peeled and julienned or thinly sliced

  • 1 avocado, cut in half and sliced


  • 1/4 cup cashews, toasted

  • 2 tablespoons of maple syrup

  • 1 teaspoon Sriracha, or hot sauce of your choice

  • 1 tablespoon lime juice

  • 1 tablespoon Dijon mustard

  • 1 tablespoon fresh ginger

  • 1 tablespoon miso paste

  • 2 tablespoons of rice wine vinegar

  • 1 clove fresh garlic, grated or finely minced

  • 1 tablespoon gluten-free tamari or soy sauce of your choice

  • 1/2 cup sunflower oil

  • 1 tablespoon toasted sesame oil


  • 1 cup mixed fresh herbs, we like a blend of mint, cilantro, and basil

  • 1/4 cup cashews, toasted and roughly chopped

  • 1/2 cup puffed rice

  • 2 wedges of fresh lime


Make Cameron’s Favorite Vinaigrette:

  1. Place everything into a blender except the sunflower and toasted sesame oil.

  2. Blend on high until fully blended and smooth. With the blender still running, slowly stream in the oil to emulsify the dressing.

  3. Set aside until ready to use. You can make the dressing in advance and refrigerate for up to 5 days.

Assemble Cameron’s Summer Crunch Salad:

  1. Cameron likes to layer this salad in a bowl. Start with your salad greens on the bottom, and then layer in all of the vegetables, mango and avocado.

  2. Garnish with the herbs on top.

  3. When you’re ready to serve, toss the dressing with the salad and top with the cashews and puffed rice. Serve with a wedge of lime on the side.

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