Zucchini Carpaccio with Avocado, Pistachios, and Pistachio Oil
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon Lemon Zest Salt (recipe follows)
- 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
- 4 fresh lemon thyme sprigs, with flowers if possible
- Fleur de sel
- Lemon Zest Salt
- 1 tablespoon lemon zest, preferably organic
- 1 tablespoon fine sea salt
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Avocado, large ripe (1)
- Lemon, zest (1 tablespoon)
- Lemon thyme, fresh sprigs (4)
- Pistachios, salted (1/2 cup)
- Zucchini, small fresh (4)
- Cooking & Baking
- Fleur de sel (1)
- Lemon zest salt (1/4 teaspoon)
- Lemon zest salt (1)
- Pistachio oil, best- quality (3 tablespoons)
- Sea salt, fine (1 tablespoon)
- Drinks
- Lemon juice, freshly squeezed (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 26, 2011 (1 year ago).
26 people saved this recipe.
