Patricia Wells' Zucchini Carpaccio with Avocado and Pistachios

Course Salads

Ingredients in this Recipe

1 large ripe avocado
1 tablespoon fine sea salt
1 tablespoon freshly squeezed lemon juice
1 tablespoon lemon zest, preferably organic
1/2 cup salted pistachios
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
Fleur de sel
Leaves from 4 fresh lemon thyme or regular thyme sprigs, with flowers if possible

See Full Recipe at Food52