A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Making Frida Kahlo’s Zucchini Salad

Making Frida Kahlo’s Zucchini Salad
Some time ago I had come across and saved Frida Kahlo’s zucchini salad, but never made it.  When a Saveur Magazine Facebook post popped up at the same time I got some small zucchini and summer squash in my CSA share, it seemed like it was meant to be.
There aren’t a lot of ingredients, but they come together together in wonderful salad experience.
I didn’t have any of the anjeo cheese called for, but it said it was a salty cheese so I used feta and it tasted great.
After slicing the zucchini and squash (not technically in the recipe but that is what I had) in generous quarter inch slices, I pan-grilled them with olive oil in a cast iron skillet over medium heat.
That big black circle is a jar lid.  In it is a light vinaigrette of red wine vinegar, olive oil, kosher salt, and a little sugar.  Sliced up avocado, and chopped up cilantro.  And that is all there is to this salad.
I halved the recipe.  This plate is layered with the avocado and zucchini/squash slices then dressed.  Sprinkle the cheese and cilantro on top.  I did add a few grinds of sea salt and black pepper as well.
This is so good and so simple!  I can’t believe I waited so long to try it.
Here’s the recipe:  Frida Kahlo Zucchini Salad


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