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Patricia Wells' Zucchini Carpaccio with Avocado and Pistachios
http://www.food52.com/recipes/14318_patricia_wells_zucchini_carpac...
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Ingredients
categorized
original
1 tablespoon lemon zest, preferably organic
1 tablespoon fine sea salt
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Lemon Zest Salt
3 tablespoons best-quality pistachio oil (such as Leblanc) or extra-virgin olive oil
4 small, fresh zucchini (about 4 ounces each), rinsed and trimmed at both ends
1 large ripe avocado
1/2 cup salted pistachios
Leaves from 4 fresh lemon thyme or regular thyme sprigs, with flowers if possible
Fleur de sel
Ingredients
categorized
original
This recipe is
vegan
This recipe is
gluten-free
Produce
Avocado, large ripe
(
1
)
Lemon, zest
(
1
tablespoon
)
Lemon thyme or regular thyme, Leaves from fresh sprigs
(
4
)
Pistachios, salted
(
1/2
cup
)
Zucchini, small fresh
(
4
)
Cooking & Baking
Fleur de sel
(
1
)
Lemon zest salt
(
1/4
teaspoon
)
Pistachio oil, best-quality
(
3
tablespoons
)
Sea salt, fine
(
1
tablespoon
)
Drinks
Lemon juice, freshly squeezed
(
1
tablespoon
)
Preparation
Read recipe preparation on
food52.com
Food52
www.food52.com
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Social Stats
42.9
Rating
1-100
0
Tweets
37
Facebook
Likes
765
StumbleUpon
Views
206
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Recipe Stats
Published September 8, 2011 (1 year ago).
7 people saved this recipe.
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