Frida Kahlo's Zucchini Salad (Ensalada de Calabacín)

By CheeseDiva

Ingredients

• 8 tbsp. olive oil
• 3 tbsp. red wine vinegar
• 1 tsp. kosher salt, plus more
• 1/2 tsp. sugar
• 6 small zucchini, sliced
• 2 ripe avocados, sliced
• 3 oz. crumbled queso añejo or parmesan
• 2 tbsp. cilantro, roughly chopped

Preparation

Step 1

Shake 6 tbsp. olive oil, vinegar, salt, and sugar in a glass jar until emulsified; set aside. Heat 2 tbsp. olive oil in a 12" skillet over medium-high; cook zucchini until golden, 10–12 minutes. Let cool slightly and overlap on a serving platter with avocados. Sprinkle with salt and drizzle with the vinaigrette; garnish with queso añejo or parmesan and cilantro.