• Susan McCandless, RDN

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


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


Directions:


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.

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321 North 3rd Street, Suite 202

McCall, ID 83638

susan@mintnutrition.org

Susan McCandless, RDN (IFNCP, CLT)
Dietitian + Nutritionist
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