Zucchini Carpaccio

This is a healthy, refreshing and easy-to-make summer salad, and a great way to use up some of the zucchini bounty from your garden.

It served as one of our side dishes for Father’s Day dinner on Sunday.

Carpaccio is the international name of a typical Italian dish made with very thinly sliced raw meat.

Nowadays the term carpaccio is used for any preparation made with thinly sliced raw meat, fish, vegetables or fruit.

Zucchini Carpaccio and Avocado Salad with Pistachios

2 tablespoons fresh lemon juice
2 teaspoons fresh thyme leaves
1 teaspoon fine sea salt
1/3 cup pistachio oil (may substitute almond or olive oil)
8 small or 5 medium tender zucchini; rinsed, dried and ends trimmed off
2 ripe avocados, peeled and very thinly sliced
1/2 cup salted pistachio nutmeats
Freshly ground black pepper, to taste
Fleur de sel, to taste
7 sprigs fresh thyme

In a small bowl, whisk together the lemon juice, thyme leaves, fine sea salt, and pistachio oil. Set aside.

Use a mandoline or a very sharp knife to slice the zucchini lengthwise as thinly as possible.

Lay the slices on a platter and pour the lemon-oil mixture over the zucchini.

Tilt the platter back and forth to evenly coat the slices.

Cover tightly with plastic wrap and let marinate for l hour at room temperature.

Carefully rearrange the slices of marinated zucchini on the serving platter, alternating with the avocado slices, slightly overlapping each slice.

Sprinkle with the pistachio nutmeats.

Seasons with freshly ground black pepper and fleur de sel. Garnish with fresh thyme springs and serve.

Serves 8