Cameron Diaz Reveals the Ultimate Backyard Bash Salad Recipe That Will Blow Your Mind: Get Ready to be Impressed!

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Cameron Diaz’s summer-time salad is the perfect dish to have at your next outdoor get-together.

In my ideal summer afternoon, I envision enjoying a fresh summer salad, a refreshing glass of sauvignon blanc, and the company of close friends. This is what Diaz, 50, reveals exclusively in the latest issue of We.

Diaz's favorite dish for such occasions is her summer crush salad, which she developed in collaboration with Gwyneth Paltrow's Goop Kitchen. This delightful meal incorporates greens, carrots, peas, avocado, and mango, all tossed together with a delightful homemade vinaigrette. The combination of vibrant vegetables not only adds a pop of color to the plate, but also leaves you feeling revitalized.

Continue reading to discover Diaz's summer salad recipe.

Courtesy Of Goop

Summer Crunch Salad

Serves 2

Ingredients:

For Vinaigrette:

¼ cup cashews, toasted

2 tbsp maple syrup

1 tsp sriracha, or hot sauce of your choice

1 lime, juiced

1 tbsp Dijon mustard

1 tbsp fresh ginger

1 tbsp miso paste

2 tbsp rice wine vinegar

1 clove fresh garlic, grated or finely minced

1 tbsp gluten-free tamari or soy sauce of your choice

½ cup sunflower oil

1 tbsp toasted sesame oil

For Salad:

4 cups salad greens of your choice

1 cup snow peas, julienned or sliced thin

1 cup carrots, julienned or sliced thin

½ cup cucumbers, cut into ¼-inch half-moon slices

½ mango, peeled and julienned or sliced thinly

2 avocados, cut in half and sliced

For Garnish:

1 cup mixed fresh herbs (like a blend of mint, cilantro and basil)

¼ cup cashews, toasted and roughly chopped

½ cup puffed rice

2 fresh lime wedges

Instructions:

For Vinaigrette:

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

2. Blend the ingredients on high speed until they are thoroughly blended and the texture is smooth. While the blender is still operating, gradually pour in the oil to create a dressing with a creamy consistency.

3. Keep the dressing aside until you are ready to utilize it. It is possible to prepare the dressing ahead of time and store it in the refrigerator for a maximum of five days.

For Salad:

1. 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 lime on the side.