Patricia Wells'S Zucchini Carpaccio With Avocado & Pistachios

• Lemon Zest Salt
• 1 tablespoon lemon zest, preferably organic
• 1 tablespoon fine sea salt
• Salad
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon Lemon Zest Salt
• 3 tablespoons best-quality pistachio oil (such as Leblanc) or extra-virgin olive oil
• 4 small, fresh zucchini (about 4 ounces each), rinsed and trimmed at both ends
• 1 large ripe avocado
• 1/2 cup salted pistachios
• Leaves from 4 fresh lemon thyme or regular thyme sprigs, with flowers if possible
• Fleur de sel

1. Combine the lemon zest and salt in a spice grinder, and grind into a fine powder. Transfer to a small jar and close the lid. (Store, sealed in the jar, in the refrigerator for up to 1 week. After that the lemon flavor will begin to fade.)
2. In a small jar with a lid, combine the lemon juice and 1/4 teaspoon Lemon Zest Salt. Cover with the lid and shake to blend. Add the oil and shake to blend.
3. With a mandoline, vegetable peeler, or very sharp chef's knife slice the zucchini lengthwise as thin as possible. Arrange the slices on a platter and pour the dressing over them. Tilt the platter back and forth to coat the slices evenly. Cover with plastic wrap and let marinate at room temperature for 30 minutes, so the zucchini absorbs the dressing and does not dry out.
4. Halve, pit, and peel the avocado, and cut it lengthwise into very thin slices. Carefully arrange the slices of marinated zucchini on individual salad plates, alternating with the avocado slices, slightly overlapping them. Sprinkle with the pistachio nuts. Garnish with the thyme leaves and flowers and fleur de sel. Serve.

lemon zest salt, lemon zest, salt, salad, freshly squeezed lemon juice, lemon zest salt, pistachio oil, fresh zucchini, avocado, pistachios, thyme

Taken from food52.com/recipes/14318-patricia-wells-s-zucchini-carpaccio-with-avocado-pistachios (may not work)