Frida Kahlo’s Zucchini Salad

By Leslie Blythe Cheese, Side dish, Vegetarian Sautéing

June 20, 2017

Frida Kahlo’s Zucchini Salad is a delicious and refreshing summer salad.In the 1930s, artists Diego Rivera and Frida Kahlo often hosted festive dinner parties—which Frida called “día de los manteles largos,” the days of the long tablecloth—at their Mexico City home. The recipe for this simple Mexican salad of grilled zucchini, avocado, and salty, crumbled añjeo cheese (or Parmesan) was served at a dinner party attended by Mexican composer Carlos Chávez and Nelson Rockefeller. It comes from Frida’s Fiestas written by her step-daughter Guadalupe Rivera and Marie-Pierre Cole.

Prep: 10 mins
Cook: 15 mins
Yields: 6 - 8 Servings

Ingredients

8 tablespoons olive oil, divided

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 añejo or parmesan

2 tablespoons cilantro, roughly chopped

Directions

1Shake 6 tablespoons olive oil, vinegar, salt, and sugar in a glass jar until emulsified; set aside.

2Heat tablespoons olive oil in a 12" skillet over medium-high; cook zucchini until golden, 10–12 minutes.

3Let 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.

Recipe from Frida’s Fiestas by Guadalupe Rivera and Marie-Pierre Cole (Clarkson Potter, 1994)

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