Frida Kahlo's Zucchini Salad

• servings: 8 servings

Ingredients

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.