Zucchini Carpaccio With Avocado |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a French recipe made by an American-born food writer Patricia Wells. Mark Bittman says she is one of the few non-chef icons in the world of good cooking. This is from her cookbook called Vegetable Harvest. I lowered the amount of oil this called for (1/4 cup). Time to cook is marinating time. Ingredients:
1 tablespoon lemon juice (freshly squeezed) |
1/2 teaspoon sea salt (more as needed) |
1 tablespoon pistachio oil or 1 tablespoon almond oil or 1 tablespoon extra virgin olive oil |
4 small zucchini, trimmed (about 4 oz each) |
1 avocado, peeled and very thinly sliced |
1/4 cup pistachio nut, salted |
4 sprigs lemon thyme or 4 sprigs thyme, preferably with flowers |
Directions:
1. Stir together lemon juice and 1/2 tsp salt in small jar. Add oil, cover, and shake to blend.
2. Slice zucchini lengthwise as thinly as possible, using a mandoline or very sharp knife. Spread slices on platter and drizzle with lemon mixture. Tilt platter to evenly coat slices. Cover with plastic wrap and marinate at room temperature for 30 minutes to one hour.
3. Alternate zucchini and avocado slices on individual salad plates, slightly overlapping each slice. Sprinkle with pistachio nuts. Season with salt to taste, garnish with lemon thyme and serve.
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