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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.)
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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.
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Tilt the platter back and forth to coat the slices evenly.
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Cover with plastic wrap and let marinate at room temperature for 30 minutes, so the zucchini absorbs the dressing and does not dry out.
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Halve, pit and peel the avocado, and cut it lengthwise into very thin slices.
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Carefully arrange the slices of marinated zucchini on individual salad plates, alternating with the avocado slices, slightly overlapping them.
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Sprinkle with the pistachio nuts.
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Garnish with the thyme sprigs an flowers and fleur de sel.
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Serve.