Zucchini Carpaccio Salad with Avocado, Pistachios and Pistachio Oil

We found the perfect no-cook zucchini salad recipe to try – a Zucchini Carpaccio Salad with Avocado, Pistachios, and Pistachio Oil (we used extra virgin olive oil since we 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.

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

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.

Serve.

Download Recipe Here