Bring on the Zucchini!
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!
Zucchini Carpaccio with Avocado, Thyme and Walnut Oil
Recipe By: Adapted from Patricia Wells at Home Cooking Class
Serving Size: 4
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
1. Zest lemon. Combine the lemon zest and 2-teaspoons of flaky sea salt in a jar. Shake and set aside.
2. In a small jar, combine the lemon juice and ½ teaspoon salt and stir to blend. Add the oil, cover and shake to blend.
3. 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.
4. 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 or 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.
Tip: Use small zucchini for easy slicing.
Variation: 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.