Zucchini Carpaccio with Avocado, Lemon Thyme, and Pistachios

Ingredients:

• 1 TBS freshly squeezed lemon juice
• 1/2 tsp fine sea salt
• 1/4 cup pistachio oil (or extra virgin olive oil)
• 4 small fresh zucchini (each about 4 ounces), rinsed, dried and trimmed
• 1 ripe avocado, peeled and very thinly sliced
• 1/4 cup salted pistachio nuts
• 4 sprigs fresh lemon thyme, with flowers if possible

In a small jar, combine lemon juice and salt. Add oil, cover the jar and shake to blend.

With a mandoline or vegetable peeler, slice the zucchini lengthwise as thinly as possible. Place the slices on a platter and pour the lemon mixture over the zucchini. Tilt the platter back and forth to evenly coat the slices. Cover with plastic wrap and let marinate for at least 30 minutes and up to 1 hour so the zucchini absorbs the dressing and does not dry out.

At serving time, carefully arrange the slices of marinated zucchini on individual salad plates, alternating with the avocado slices, slightly overlapping each slice. Sprinkle with pistachio nuts. Season with thyme and serve. 4 servings (We used olive oil in this recipe, and skipped the avocado.)

From Patricia Wells latest cookbook, Vegetables at the Center of the Plate (2007).