Print
Zucchini Carpaccio Avocado Salad with Pistachios - an elegant and light salad that will impress your guests

Zucchini Carpaccio Salad with Avocado, Pistachios and Pistachio Oil

Ingredients

Lemon Zest Salt

  • 1 tablespoon grated lemon zest preferably organic
  • 1 tablespoon fine sea salt

Zucchini Carpaccio Salad

  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon Lemon Zest Salt
  • 3 tablespoons best-quality pistachio oil or extra virgin olive oil
  • 4 small fresh zucchini, rinsed and trimmed at both ends
  • 1 large ripe avocado
  • 1/2 cup salted pistachios
  • 4 fresh lemon thyme sprigs with flowers if possible
  • Fleur de sel or other high quality sea salt

Instructions

Lemon Zest Salt

  1. Combine the zest and salt in a spice grinder and grind to a fine powder.
  2. Transfer to a small jar and close the lid.
  3. Can be stored in the refrigerator for up to a week.

Zucchini Carpaccio Salad

  1. To make dressing, combine lemon juice and flavored salt in a jar. Cover with the lid and shake to blend. Add the oil and shake to blend. (You can also whisk all the ingredients together in a small bowl.)
  2. With a mandoline or sharp knife, slice the zucchini lengthwise as thin as possible. Arrange the slices on a platter and pour the dressing over them.
  3. Tilt the platter back and forth to coat the slices evenly.
  4. Cover with plastic wrap and let marinate at room temperature for 30 minutes, so the zucchini absorbs the dressing and does not dry out.
  5. Halve, pit and peel the avocado, and cut it lengthwise into very thin slices.
  6. Carefully arrange the slices of marinated zucchini on individual salad plates, alternating with the avocado slices, slightly overlapping them.
  7. Sprinkle with the pistachio nuts.
  8. Garnish with the thyme sprigs an flowers and fleur de sel.
  9. Serve.

Recipe Notes

Adapted from Patricia Well's Salad As A Meal.