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.
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