Bring on the Zucchini!
Zucchini Carpaccio with Avocado, Thyme and Walnut Oil
As my zucchini plants are in full bloom, I am anticipating an abundance of summer squash and the chance to make one of my summertime favorites. I picked up the recipe for this beautiful salad while in Provence, cooking with Patricia Wells. It’s make-ahead, and travels well for a picnic or al fresco dining. You will need a sharp vegetable peeler or mandolin to make the zucchini ribbons. I haven’t tried the dish with a Spiralizer, but give it a try!
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 4 Servings 1x
- Category: Appetizer
Ingredients
- 1 lemon, zested
- 2 teaspoons flakey sea salt (fleur de sel), or sea salt
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon sea salt
- 1/4cup walnut oil, or pistachio oil, or almond oil, or olive oil
- 4–5 small zucchini, washed, dried and trimmed
- 1 avocado, ripe
- 1/4 cup pistachio nuts
- 4 sprigs lemon thyme or other thyme, with flower, if possible
Instructions
- Zest lemon. Combine the lemon zest and 2-teaspoons of flaky sea salt in a jar. Shake and set aside.
- In a small jar, combine the lemon juice and ½ teaspoon salt and stir to blend. Add the oil, cover and shake to blend.
- With a mandolin or very sharp knife or 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 to coat the slices. Cover with plastic wrap and marinate 20-60 minutes.
- To serve, arrange the slices of the zucchini on individual plates, tucking-in/alternating with the avocado slices, slightly overlapping zucchini and avocado. Roll a few slices of zucchini to form a rosettes, if you like, and top slices with the rosettes. Sprinkle with the pistachio nuts. Sprinkle with thyme leaves/flowers and lemon salt, to taste.
Notes
Recipe adapted from Patricia Wells at Home Cooking Class
Tip: Use small zucchini for easy slicing.
Variations:
- Omit avocado and thyme; gently stir in 1-½ cups of white Cannellini beans and 1/4 cup of chopped parsley
- Substitute walnuts for pistachios
- Top salad with 12 anchovies, nuts and lemon salt.
Hi, I’m Susan McCandless!
RDN, CLT, IFNCP
Welcome to MINT Integrative Nutrition. I use the most up-to-date research and protocols to help people get to the root of their health concerns – including gut and metabolic issues, hormone imbalances, bone concerns, and food sensitivities.
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