Frida Kahlo's Zucchini Salad (Ensalada de Calabacin)

Here's a cheap ticket to Mexico City and sensuous summer nights surrounded by artists. Another one of Chris L.'s favorites ~ did I mention he is a great cook? Enjoy!

What you need:

• 8 tbsp. olive oil

• 3 tbsp. red wine vinegar

• 1 tsp. kosher salt, plus more

• ½ tsp. sugar

• 6 small zucchini, sliced

• 2 ripe avocados, sliced

• 3 oz. crumbled queso añejo or Parmesan

• 2 tbsp. cilantro, roughly chopped

Directions:

• 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.

#Zucchini #Cilantro