Frida Kahlo's Zucchini Salad

This recipe is from Saveur magazine. I think it's a really good recipe. It was a little different than the usual zucchini recipe and the avocado added great texture. The word avocado comes from a word that means "testicles".  The last comment says the article is incorrect and explains the mistake the article makes. I don't really know if any of it is true, but it's funny to think about either way.

SERVES 6-8
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

Instructions

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.