Zucchini carpaccio with avocado, lemon, thyme, and pistachio oil

May 16, 2007

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Serves 4

Carpaccio is usually made with beef, very thinly sliced and served raw. In this version, zucchini replaces beef, with avocado and pistachios the garnish.


1 tablespoon lemon juice
1/2 teaspoon salt
1/4 cup pistachio, almond, or olive oil
4 small fresh zucchini (each about 4 ounces), trimmed
1 ripe avocado, peeled and very thinly sliced
1/4 cup salted pistachio nuts
4 sprigs fresh lemon thyme, leaves removed
1. In a small jar, combine the lemon juice and salt; stir well. Add the oil, cover the jar, and shake to blend.

2. With a mandoline or a very sharp knife, slice the zucchini lengthwise as thinly as possible. Place the slices on a platter and pour the lemon juice mixture over the zucchini. Tilt the platter back and forth to evenly coat the slices. Cover with plastic wrap and leave to marinate for at least 30 minutes and up to 1 hour.

3. To serve: Carefully arrange the slices of zucchini on individual plates, alternating with the avocado slices, and slightly overlapping each slice. Sprinkle with pistachio nuts, thyme, and lemon salt.


Grated rind of 1 lemon
1/4 cup coarse salt
1. In a small jar, combine the lemon rind and the salt.

2. Cover and shake to blend. Keep covered when not in use. Adapted from "Vegetable Harvest"