Zucchini Avocado Carpaccio
I’ve always been a glutton for delicious words like “kumquat” and “soliloquy.” Diving into the world of culinary arts has opened up a treasure trove of new words that make me tingly just to say them. One such word is “carpaccio.” I love the way it rolls off my tongue, especially when in the same phrase as multi-syllabic words like “zucchini” and “avocado.” Call me a word nerd, but I don’t care. I take almost as much pleasure speaking the names of these dishes as I do tasting them. So I present this beautiful dish, which was spawned from food icon, Patricia Wells’ cookbook Vegetable Harvest, but I found and adapted this version from food52.com. It takes a few minutes to assemble, can marinate anywhere from 20 minutes to a few hours, and is absolutely divine. The tartness of the marinade is rounded out by the fat of the avocado and the salty creamy crunch of the pistachios. I didn’t include lemon thyme in this version, but that would surely elevate the tasting experience even more. Enjoy!
1 Tbs. lemon juice
1/2 Tsp. fine sea salt, plus additional as needed
1/4 cup high-quality pistachio oil, almond oil, or extra virgin olive oil
4 small or 2 medium zucchini
1 ripe avocado, peeled and very thinly sliced
1/4 cup salted pistachio nuts, chopped
4 sprigs fresh lemon thyme, preferably with flowers.
Combine lemon juice, 1/2 teaspoon salt, and oil in small jar. Cover and shake to blend.
Slice zucchini lengthwise as thinly as possible, using mandoline or very sharp knife…I used a potato peeler and had pretty good (albeit not perfectly even) ribbons.
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.
Alternate zucchini and avocado slices on your platter (or individual salad plates), slightly overlapping each slice.
Sprinkle with pistachios. Season with salt to taste, garnish with lemon thyme, and serve.
Avocado: Avocado is an excellent source of healthy fats, fiber, folate, vitamins K, C, and B, and potassium. It also contains a wide spectrum of inflammation-fighting nutrients. Avocado also helps increase our intake of two key carotenoid antioxidants—lycopene and beta-carotene—when eaten with romaine lettuce, spinach, and carrots. See here for more health benefits and nutritional information.
Lemon: Lemons are vitamin C powerhouses. Great for immunity, vitamin C can also be helpful for preventing the development and progression of atherosclerosis and diabetic heart disease. See here for more health benefits and nutritional info.
Zucchini: Excellent source of manganese and vitamin C, and is a good source of vitamin A. Summer squash also retains its nutrients when eaten raw, lightly steamed, and/or frozen. And make sure to eat the seeds! Summer squash seeds contain omega 3 fatty acids which are helpful in the prevention of inflammation. The seeds are also thought to contain anti-microbial properties and are still used in some parts of the world to treat intestinal parasites. See here for more health benefits and nutritional information.