Making Frida Kahlo’s Zucchini Salad
This is no longer technically her salad recipe since I’ve made some adjustments over the years, and always make it as listed below, but I still call it a Frida Kahlo salad.
1 zucchini, in quarter inch slices
1 avocado, peeled and sliced
Feta cheese
Cilantro
Lemon juice
Olive oil
Coarse sea salt
Freshly ground black pepper
Preheat a cast iron skillet over medium heat. Add olive oil and pan grill the zucchini slices.
Arrange the zucchini on a plate and then layer over the avocado slides. Scatter feta cheese and cilantro leaves on top. Drizzle olive oil over the salad, and then squeeze lemon juice on top. Salt and pepper to taste.