1/2 Photos of Zucchini Carpaccio With Avocado
Kumquat the Cat's friend's Note:
This is a French recipe made by an American-born food writer Patricia Wells. Mark Bittman says she is one of the few non-chef icons in the world of good cooking. This is from her cookbook called Vegetable Harvest. I found this posted in The Week magazine. I lowered the amount of oil this called for (1/4 cup). Time to cook is marinating time.
My Private Note
Units: US | Metric
- 1 tablespoon lemon juice (freshly squeezed)
- 1/2 teaspoon sea salt (more as needed)
- 1 tablespoon pistachio oil or 1 tablespoon almond oil or 1 tablespoon extra virgin olive oil
- 4 small zucchini, trimmed (about 4 oz each)
- 1 avocado, peeled and very thinly sliced
- 1/4 cup pistachio nut, salted
- 4 sprigs lemon thyme or 4 sprigs thyme, preferably with flowers
- 1Stir together lemon juice and 1/2 tsp salt in small jar. Add oil, cover, and shake to blend.
- 2Slice zucchini lengthwise as thinly as possible, using a mandoline or very sharp knife. Spread slices on platter and drizzle with lemon mixture. Tilt platter to evenly coat slices. Cover with plastic wrap and marinate at room temperature for 30 minutes to one hour.
- 3Alternate zucchini and avocado slices on individual salad plates, slightly overlapping each slice. Sprinkle with pistachio nuts. Season with salt to taste, garnish with lemon thyme and serve.
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Nutritional Facts for Zucchini Carpaccio With Avocado
Serving Size: 1 (180 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 143.0
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 1.5 g
- Cholesterol 0.0 mg
- Sodium 306.1 mg
- Total Carbohydrate 10.7 g
- Dietary Fiber 5.4 g
- Sugars 3.0 g
- Protein 4.0 g
The following items or measurements are not included: