With summer finally upon us, Cameron Diaz has shared her signature salad recipe - and it's all thanks to her friend Gwyneth Paltrow.
The collaboration, between Paltrow's Goop and Diaz's wine brand Avaline, features a mango and avocado salad with leafy greens, snow peas, and a puffed rice garnish. Finished off with a homemade vinaigrette dressing - what more could you want?
For those in Los Angeles, you can order the salad via the Goop Kitchen app, Doordash, Caviar, and Postmates. But for all of us outside of LA, never fear! You can still try the summery salad because we have the recipe.
Speaking about her new salad, the Charlie's Angels actress, 50, said: 'When I'm dreaming about my ideal summer afternoon, say a Saturday in late July, it includes a fresh summer salad, a crisp glass of Sauvignon Blanc and a table full of friends.'
Of course, the wine is from the mum-of-one's vineyard, Avaline, which sadly isn't available in the UK... yet.
Salad Ingredients:
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
1 each avocado - cut in half and sliced
To garnish:
1 cup mixed fresh herbs - such as a blend of mint, cilantro and basil
¼ cup cashews -toasted and roughly chopped
½ cup puffed rice
2 wedges of fresh lime
Method:
1. Layer your greens on the bottom of the bowl, then layer in all of the vegetables, mango, and avocado.
2. Garnish with the herbs on top.
3. Just before you serve, toss the dressing with the salad and top with the cashews and puffed rice.
4. Serve with a wedge of lime on the side.
Dressing ingredients:
¼ cup cashews - toasted
2 tablespoons maple syrup
1 teaspoon sriracha - or hot sauce of your choice
1 each lime juice
1 tablespoon dijon mustard
1 tablespoon fresh ginger
1 tablespoon miso paste
2 tablespoons rice wine vinegar
1 clove fresh garlic - grated or finely minced
1 tablespoon gluten-free tamari or soy sauce of your choice
½ cup sunflower oil
1 tablespoon toasted sesame oil
Method:
1. Place everything into a blender except the sunflower and toasted sesame oils and blend on high until fully blended and smooth.
2. With the blender still running, slowly stream in the oil to emulsify the dressing.
3. Set aside until you are ready to use. This dressing can be made in advance and refrigerated for up to five days.
And, of course, Diaz recommends that you pair the salad with her Avaline's Sauvignon Blanc.