Recipe: Zucchini Carpaccio with Avocado

I clipped this recipe out of the New York Times -- it's delicious!

Zucchini Carpaccio with Avocado

Adapted from ''Vegetable Harvest'' (Morrow, 2007)
Time: 10 minutes, plus 30 to 60 minutes' marinating

1 tablespoon freshly squeezed lemon juice
1/2 teaspoon fine sea salt, plus additional as needed
1/4 cup best-quality pistachio oil, almond oil or extra virgin olive oil
4 small zucchini (about 4 ounces each), trimmed
1 ripe avocado, peeled and very thinly sliced
1/4 cup salted pistachio nuts
4 sprigs fresh lemon thyme, preferably with flowers.

1. Stir together lemon juice and 1/2 teaspoon salt in small jar. Add oil, cover and shake to blend.
2. Slice zucchini lengthwise as thinly as possible, using 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 an hour.
3. Alternate 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.

Yield: 4 servings.