Zucchini-Avocado Salad

Zucchini-Avocado Salad

For years I have been obsessed with avocados, but the rest of the world has caught up with my obsession. I found this recipe, supposedly by Frida Kahlo, for Ensalada de Calabacín. Then as usual, I made my own version with the ingredients I had at home.  Fortunately, this is a very simple salad to make and it tastes wonderful!


1 large zucchini, washed and cut into thin round slices

1 medium avocado, peeled, pitted and sliced

1-2 tablespoons grated cheddar cheese

2 tablespoons of fresh cilantro leaves, washed and chopped

3 tablespoons olive oil

1.5 tablespoons vinegar (reciped called for red, but I used white)

1/4 teaspoon sugar

1/4 teaspoon salt

Sauté the zucchini slices in 1 tablespoon of olive oil until cooked and golden brown.

Spread the zucchini onto a plate and let them cool slightly.

Mix well the remainder of the olive oil with the vinegar salt and sugar.

Add the avocado slices to the zucchini and pour the dressing on top.

Grate a little cheddar or other cheese on top.

Garnish with cilantro and serve.

This really makes a great lunch, but I think it would work as an excellent side dish too.

photo: My favourite Eva plates: serving platters and also as unique dinner plates. Available at our online shop.

Available at my Etsy shop: https://etsy.me/2MGydkn

Sometimes there are ingredients that I have no idea where to find. The original recipe specified queso añejo, I need to figure out a store for Mexican ingredients!

In any case, the cheddar on top was delicious, I'm going to make this for my mother-in-law who is visiting this week.

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