This simple but elegant presentation of Zucchini Carpaccio Salad with Avocado, Pistachio and Pistachio Oil highlights fresh zucchini in season.
As many of you know, I bought a share in a CSA (“Community Supported Agriculture”) this growing season, which means I pick up a box of local vegetables each week, full of whatever is ripe for the picking from the local farm.
The pluses of joining a CSA are that I am assured a nice selection of farm fresh vegetables every week and that my family has had the chance to try a few vegetables they were not familiar with. So far, our family has been able to consume the entire box of vegetables before the arrival of the next box without a problem.The only downside I can think of is that there are weeks when it seems we are getting tons of zucchini and cucumbers, and I’m not sure what to do with all of them.
So far this summer, I’ve made Korean Spicy Cucumber Salad “Banchan,” Cold Kim Chi Cucumber Soba Noodles, and Indian Cold Cucumber Soup, in addition to just snacking on cucumbers straight up. I’ve also made Zucchini Ribbons tossed with Swiss Chard Garlic Scape Cilantro Pesto and Lemon Juice. One night, I tossed this combination of Zucchini Ribbons and pesto with hot pasta, kalamata olives and fresh tomatoes for a quick dinner.
I found the perfect no-cook zucchini salad recipe to try – a Zucchini Carpaccio Salad with Avocado, Pistachios, and Pistachio Oil (except I used extra virgin olive oil since I didn’t have any Pistachio Oil). When you’re working with such fresh ingredients, little embellishment is needed as evidenced in this simple, straight forward recipe.
When I first started reading about Patricia Wells, she immediately reminded me of Julia Child, an American who had fallen in love with France and taught French cooking. In fact, these two women had an instant connection. By her own account in atouching remembrance written by Patricia Wells, Julia Child was Patricia Well’s “mentor, friend, a model for how to conduct one’s life.” These two women met after Julia Child sent Patricia Wells a fan letter after the publication of Patricia Wells’ first book, The Food Lover’s Guide to Paris. They met in person shortly afterwards, and shared memorable meals, pictures, and other momentos of Julia Child’s trips to France. When Julia Child decided to close down her summer home for good, Patricia Wells bought her stove and installed it in her summer kitchen.
Zucchini Carpaccio Salad with Avocado, Pistachios and Pistachio Oil
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
Lemon Zest Salt
Combine the zest and salt in a spice grinder and grind to a fine powder.
Transfer to a small jar and close the lid.
Can be stored in the refrigerator for up to a week.
Zucchini Carpaccio Salad
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.)
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.
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.
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 sprigs an flowers and fleur de sel.
Adapted from Patricia Well's Salad As A Meal.
Kathleen from Bake Away with Me
Val from More Than Burnt Toast
Joanne from Eats Well with Others
Claudia from A Seasonal Cook in Turkey
Miranda from Mangoes and Chutney
April from Abby Sweets
Kathleen from Bake Away with Me
Viola from The Life is Good Kitchen
Barbara from Movable Feasts
Kathleen from Gonna Want Seconds
Amy from Beloved Green
Oh, this is so pretty Jeanette. Suddenly, pistachio is everywhere – and it's so funny too because right around the timing that I started fantasizing about it (yes, I fantasize about edibles – a foodie thing, it started appearing in various posts. Do you figure our brains are wired similarly? 🙂 Gorgeous salad – just love the ingredients, and your photos are spectacular.
This is a refreshing salad Heanette and uses that ever present zucchini to perfection.
Sue/the view from great island says
Jeanette, could this get any healthier? I wish I lived in a place where things like Pistachio oil were common on the grocery shelves! The lemon zest salt sounds amazing, I think this dish epitomizes what Patricia Wells was all about. I could happily spend the rest of my life eating from her cookbooks.
Susan Lindquist says
Wow, Jeanette! Susch a beautiful plate! The freshest of fresh and such a beautiful presentation! You've honored Patricia Wells so nicely!
I didn't know anything about her until this week, and frankly, have been so busy that I didn't do tons of research on her, so I am learning a lot by reading everyone's posts! It's really a great week for this 50 Women thing!
I have just fallen head over heels for Wells' simple, flavorful style. This is a beautiful dish…the photos just make me want to reach in and grab myself a plate!
Pretend Chef says
I have yet to see pistachio oil in the store. I'll have to do a little bit of searching and see if I can get my hands on it. This is a fantastic healthy recipe I'd love to try. Every component of this salad sounds amazing especially that lemon zest salt. I need to check this cookbook out at the library next time I take my little man. Your presentation is crave worthy.
What I love about this recipe Is that it showcases just a few simple fresh ingredients. The lemon zest salt perks up this salad. Patricia Wells presented this salad in layers. I decided to have some fun with the zucchini ribbons.
Taryn (Have Kitchen, Will Feed) says
All I can say is 'gorgeous' and 'yum!'
That is such a simple and refreshing salad. and love the presentation!. i dint know about patricia and 50 women game changes in food!.. thanks for posting. Love your creations! your tropical fruit posts were amazing.. and you definitely had a super fun vacation!
Richa @ Hobby And More Food Blog
Hobby And More on Facebook
This was one of my top choices for this week, but I couldn't get my hands on avocados that looked as beautiful as those. Your presentation is just stunning.
Such a lovely salad…all I can say is YUM! The lemon zest salt sounds so wonderful!
The simpler the better! I love a good zucchini salad on a summer day! Perfect presentation, Jeanette!
How gorgeous is this? Wow! This is lovely and I know it is tasty and bound to please all at the table. I'm so glad you are working through the Gourmet list with us. You are a great addition to the the group. I hope you have a great day. Blessings…Mary
all of these ingredients are my type of #cleaneating. love the pistachios! i've never heard of pistachio oil, but i'm sure it is super healthy n flavorful. i have almond oil in my pantry!
So pretty, simple, and refreshing- absolutely perfect!
Thanks everyone for your nice comments – yes, this salad is simple, clean, and naturally beautiful with all the fresh ingredients!
Shirley @ gfe says
Very pretty, Jeanette! Thanks for telling us about Patricia Wells, her connection to Julia, and the 50 Game Changers. Very interesting and inspiring material! 🙂
I recently was trying to figure out what to do with all the beets I have lying around and found a similar recipe for beet carpaccio. I love this idea with zucchinis as well. The lemon salt is a great idea!
Jeanette, this is such an elegant presentation of zucchini. I love it in strips like that. In this house we are a huge fan of pistachios and the oil. This would be so beautiful for a summer party or shower.
I just love this beautiful, fresh recipe, especially since I too have copious quantities of CSA zucchini and cucumber.