Zucchini Carpaccio With Avocado

1. 1

   Stir together lemon juice and 1/2 tsp salt in small jar.

2. 2

   Add oil, cover, and shake to blend.

3. 3

   Slice zucchini lengthwise as thinly as possible, using a mandoline or very sharp knife.

4. 4

   Spread slices on platter and drizzle with lemon mixture.

5. 5

   Tilt platter to evenly coat slices.

6. 6

   Cover with plastic wrap and marinate at room temperature for 30 minutes to one hour.

7. 7

   Alternate zucchini and avocado slices on individual salad plates, slightly overlapping each slice.

8. 8

   Sprinkle with pistachio nuts.

9. 9

   Season with salt to taste, garnish with lemon thyme and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.