Cameron Diaz’s Go-To Summer Salad Copycat Recipe

Cameron Diaz’s Go-To Summer Salad is a fresh, vibrant, and incredibly satisfying dish perfect for the warm months. Packed with colorful vegetables, sweet mango, creamy avocado, and topped with a flavorful miso-cashew vinaigrette, this salad is the ultimate balance of flavors and textures. It’s light, refreshing, and can be enjoyed as a main or side dish at any meal. Whether you're looking for a healthy lunch, a BBQ side, or a way to use up fresh summer produce, this salad checks all the boxes.

Why Everyone Will Love This Recipe

What makes Cameron Diaz’s Go-To Summer Salad so irresistible is the combination of freshness and flavor. The mix of tender greens, crunchy vegetables, and creamy avocado makes every bite a satisfying experience, while the tangy, slightly spicy vinaigrette pulls everything together with layers of flavor. The cashews add a rich, nutty crunch, and the puffed rice provides the perfect finishing touch. This salad is healthy, quick to prepare, and can easily be made in advance, making it ideal for busy days or when entertaining guests.

What Is Cameron Diaz’s Go-To Summer Salad?

Cameron Diaz’s Go-To Summer Salad is a refreshing salad made with a mix of leafy greens, julienned vegetables like snow peas, carrots, and cucumbers, and sweet, juicy mango. It’s topped with sliced avocado and dressed with a creamy, tangy vinaigrette made from cashews, miso paste, sriracha, and rice wine vinegar. The salad is garnished with fresh herbs, toasted cashews, and puffed rice for added crunch, making it the perfect summer dish that’s both healthy and indulgent at the same time.

Cooking Tips

• Use ripe avocado: For the best texture and flavor, make sure your avocado is ripe and slightly soft to the touch.
• Customize the veggies: Feel free to swap out the snow peas or carrots for other crunchy vegetables like bell peppers or radishes. You can also use any greens you like, such as spinach or arugula.
• Adjust the vinaigrette to taste: If you prefer a sweeter dressing, you can add more maple syrup, or if you want more heat, increase the sriracha or hot sauce. The vinaigrette is very customizable.
• Prep in advance: You can prepare the salad ingredients and the vinaigrette ahead of time. Just toss everything together and drizzle with the vinaigrette right before serving.

Frequently Asked Questions

Can I use a different nut instead of cashews?

Yes! While cashews provide a rich, creamy texture to the vinaigrette and a crunchy topping, you can substitute them with other nuts like almonds, walnuts, or pecans. Just make sure to toast them for extra flavor.

Can I make this salad vegan?

Yes, this salad is already vegan, as it’s made with plant-based ingredients and the vinaigrette contains no dairy. Just ensure that the tamari or soy sauce is gluten-free if needed.

How long can I store the vinaigrette?

You can store the vinaigrette in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld together, making it even more flavorful after a day or two.

Can I add protein to this salad?

Absolutely! This salad is great with added protein like grilled chicken, shrimp, or tofu. It can easily be made into a heartier meal with your choice of protein.

How to Store

Store leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best to keep the vinaigrette separate and toss it just before serving to keep the salad fresh.

How to Freeze

Freezing is not recommended for this salad, as the fresh ingredients like avocado, mango, and cucumber don’t freeze well. However, you can freeze the dressing for up to 1 month. Thaw it in the fridge before using.

Ingredients

For the Salad:

• 4 cups mixed salad greens (such as romaine and gem lettuce)
• 1 cup snow peas, julienned or thinly sliced
• 1 cup carrots, julienned or thinly sliced
• ½ cup cucumbers, cut into ¼-inch half-moon slices
• ½ mango, peeled and julienned or thinly sliced
• 1 avocado, halved and sliced
• 1 cup mixed fresh herbs (such as mint, cilantro, and basil)

For the Vinaigrette:

• ¼ cup cashews, toasted
• 2 tablespoons maple syrup
• 1 teaspoon sriracha (or hot sauce of your choice)
• 1 tablespoon lime juice
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh ginger, peeled and grated
• 1 tablespoon miso paste
• 2 tablespoons rice wine vinegar
• 1 clove garlic, minced
• 1 tablespoon gluten-free tamari or soy sauce
• ½ cup sunflower oil
• 1 tablespoon toasted sesame oil

For Garnishing:

• ¼ cup cashews, toasted and roughly chopped
• ½ cup puffed rice
• 2 lime wedges

Step-by-Step Instructions