Patricia Wells'S Zucchini Carpaccio With Avocado & Pistachios Recipe

Name: Patricia Wells'S Zucchini Carpaccio With Avocado & Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Zest Salt; 1 tablespoon lemon zest, preferably organic; 1 tablespoon fine sea salt; Salad; 1 tablespoon freshly squeezed lemon juice; 1/4 teaspoon Lemon Zest Salt; 3 tablespoons best-quality pistachio oil (such as Leblanc) or extra-virgin olive oil; 4 small, fresh zucchini (about 4 ounces each), rinsed and trimmed at both ends; 1 large ripe avocado; 1/2 cup salted pistachios; Leaves from 4 fresh lemon thyme or regular thyme sprigs, with flowers if possible; Fleur de sel

Servings: persons

Lemon Zest Salt
1 tablespoon lemon zest, preferably organic
1 tablespoon fine sea salt
Salad
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Lemon Zest Salt
3 tablespoons best-quality pistachio oil (such as Leblanc) or extra-virgin olive oil
4 small, fresh zucchini (about 4 ounces each), rinsed and trimmed at both ends
1 large ripe avocado
1/2 cup salted pistachios
Leaves from 4 fresh lemon thyme or regular thyme sprigs, with flowers if possible
Fleur de sel

1
Combine the lemon zest and salt in a spice grinder, and grind into a fine powder. Transfer to a small jar and close the lid. (Store, sealed in the jar, in the refrigerator for up to 1 week. After that the lemon flavor will begin to fade.)
2
In a small jar with a lid, combine the lemon juice and 1/4 teaspoon Lemon Zest Salt. Cover with the lid and shake to blend. Add the oil and shake to blend.
3
With a mandoline, vegetable peeler, or very sharp chef's knife slice the zucchini lengthwise as thin as possible. Arrange the slices on a platter and pour the dressing over them. Tilt the platter back and forth to coat the slices evenly. Cover with plastic wrap and let marinate at room temperature for 30 minutes, so the zucchini absorbs the dressing and does not dry out.
4
Halve, pit, and peel the avocado, and cut it lengthwise into very thin slices. Carefully arrange the slices of marinated zucchini on individual salad plates, alternating with the avocado slices, slightly overlapping them. Sprinkle with the pistachio nuts. Garnish with the thyme leaves and flowers and fleur de sel. Serve.

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Lemon Zest Salt, 1 tablespoon lemon zest, preferably organic, 1 tablespoon fine sea salt, Salad, and more.

Yes, Patricia Wells'S Zucchini Carpaccio With Avocado & Pistachios falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Patricia Wells'S Zucchini Carpaccio With Avocado & Pistachios

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