Genius Recipes's Notes:
Expand1 tablespoon lemon zest, preferably organic Ask a question about this ingredient
1 tablespoon fine sea salt Ask a question about this ingredient
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.)
Ask a question about this step1 tablespoon freshly squeezed lemon juice Ask a question about this ingredient
1/4 teaspoon Lemon Zest Salt Ask a question about this ingredient
3 tablespoons best-quality pistachio oil (such as Leblanc) or extra-virgin olive oil Ask a question about this ingredient
4 small, fresh zucchini (about 4 ounces each), rinsed and trimmed at both ends Ask a question about this ingredient
1 large ripe avocado Ask a question about this ingredient
1/2 cup salted pistachios Ask a question about this ingredient
Leaves from 4 fresh lemon thyme or regular thyme sprigs, with flowers if possible Ask a question about this ingredient
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.
Ask a question about this stepWith 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.
Ask a question about this stepHalve, 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.
Ask a question about this stepi love patricia wells and her recipes/food inspiration
An old technology plug! I wanted to make this over the weekend--it was the weekend of of the FOOD52 relaunch, and there was no way I could get the site to get me to the recipe. Then I remembered...I had Patricia Wells' book, Salad as a Meal right on the bookshelf. The recipe was right there, just minus the gorgeous Joseph De Leo photos.
Meal saved! And it really was delicious. Like Patricia Wells, I'm going to make this again and again.
After being gone for 10days, I am sure my zucchini will be lined up and waiting for me,
This looks so good...can't wait to try it. I bet even the zucchini haters will love it!
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Thank you for reminding me about this recipe. It is sensational.