Zucchini Carpaccio With Avocado
TULSA, Oklahoma - An Italian dish with an veggie twist!
1 tbsp. freshly squeezed lemon juice
½ tsp. Himalaya pink salt
¼ cup best quality pistachio, pecan, or extra virgin olive oil
4 small zucchinis about 4 oz. each, trimmed
1 ripe avocado, peeled and very thinly sliced
¼ cup salted pistachio nuts
4 sprigs fresh thyme
Grated fresh Parmigiano Reggiano, optional
Stir together lemon juice with ½ teaspoon salt in a small jar. Add oil, cover and shake to blend.
Slice zucchini lengthwise as thinly as possible using a mandoline or veggie peeler. Spread slices on platter and drizzle with the lemon oil mixture.
Tilt platter to evenly coat slices. Cover with plastic wrap and marinate at room temperature for 30 minutes to an hour.
Alternate zucchini and avocado slices on individual plates, slightly overlapping each slice. Sprinkle with pistachio nuts and Parmigiano Reggiano, season with salt to taste, garnish with fresh thyme and serve. Serves 4.