Zucchini Carpaccio with Avocado, Lemon, Thyme, and Pistachio Oil

Carpaccio typically refers to raw meat or fish that has been either sliced thinly or pounded thin and served as an appetizer.  However, fruits and vegetables can also be included.  Zucchini is a good source of manganese (helps to keep bones strong and healthy) and vitamin C along with magnesium, vitamin A, potassium, copper and folate.  Thyme has a long history of use in natural medicine in connection with chest and respiratory problems including coughs, bronchitis, and chest congestion.  For thousands of years, herbs and spices have been used to help preserve foods and protect them from microbial contamination.   Research now shows that both thyme and basil contain constituents that can both prevent contamination and decontaminate previously contaminated foods.

Serves 4
recipe adapted from Vegetable Harvest
print this recipe

1 tablespoon freshly squeezed lemon juice
1/2 teaspoon fine sea salt
1/4 cup best quality pistachio oil, almond oil, or extra virgin olive oil
4 small zucchini (about 4 oz. each), rinsed, dried and trimmed
1 ripe avocado, peeled and thinly sliced
1/4 cup salted pistachio nuts
4 sprigs fresh lemon thyme

In a small jar, combine lemon juice and salt and stir to blend. Add oil, cover the jar, and shake to blend. Using a mandoline or a very sharp knife, slice 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 sauce and does not dry out.

To plate up, arrange the slices of marinated zucchini on individual salad plates, alternating with the avocado slices, slightly overlapping each slice. Sprinkle with the pistachio nuts and season with thyme and lemon salt.

The Culinary Chase’s Note: Beautiful flavors and so light when serving as a first course.   Local produce is hitting the grocery store shelves helping to make this dish ever so fresh.  Enjoy with a glass of chilled, white wine.