Frida Kahlo’s Ensalada de Calabacín (Zucchini Salad)
A simple Mexican salad of grilled zucchini, avocado, and salty, crumbled queso fresco is a wonderful addition to your Thanksgiving table. Ensalada de Calabacín is drizzled with a quick and easy red wine vinegar made in a mason jar.
AuthorVianney Rodriguez
Ingredients
8tablespoonsolive oil
3tablespoonsred wine vinegar
1teaspoonkosher saltplus more
½teaspoonsugar
6small zucchinisliced
2ripe avocadossliced
3ouncescrumbled queso fresco or añejo
2tablespoonscilantrowashed and roughly chopped
Instructions
To a glass jar add 6 tablespoons of olive oil, vinegar, salt, and sugar and shake until combined. Heat remaining 2 tablespoons of olive oil 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 fresco or añejo and cilantro.