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Frida Kahlo’s Zucchini Salad (Ensalada de Calabacín)

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.
Author Vianney Rodriguez


  • 8 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon kosher salt plus more
  • ½ teaspoon sugar
  • 6 small zucchini sliced
  • 2 ripe avocados sliced
  • 3 ounces crumbled queso fresco or añejo
  • 2 tablespoons cilantro washed and roughly chopped


  1. 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.

Recipe Notes

Yield: serves 6-8