I Tried Cameron Diaz’s Summer Crunch Salad and It’s My New Go-To Lunch
I’m born and raised in California, which I know comes with a bevy of preconceptions. I do wear sunglasses regularly and often complain about traffic. I rattle off terms like “PCH” and “the 405” and punctuate my stories with “like,” “totally,” and “dude.” But the part of my life that I feel is quintessentially Californian, especially when I’m outside its borders, is food.
I once stopped at a gas station outside Kansas City to pick up a bottle of Champagne and coconut water, and when the attendant saw my license plate he scoffed and said, “Figures.” When I made plans to cook dinner for friends hosting me in Boston, I asked where I could find fresh asparagus and was met with, “It’s fall — you can only get it frozen!” I’ve long taken advantage of blueberries in January and tomatoes in October, or bursting lemon trees in February and bright apples in March. I have no idea when any of these ingredients are supposedly “in season.”
So it probably comes as no surprise that I am the target demographic for a big salad.
