Serious Eats: Recipes

Patricia Wells's Zucchini Carpaccio with Avocado, Pistachios, and Pistachio Oil 

[Photograph: Caroline Russock]

Too-hot-to-cook season has an unfortunate tendency to coincide with "what am I going to do with all of this zucchini? season." Instead of overheating your kitchen by baking loaves upon loaves of zucchini bread, we have a cool and elegant solution courtesy of Salad as a Meal by Patricia Wells, this Zucchini Carpaccio with Avocado, Pistachios, and Pistachio Oil.

The salad begins by dressing thin slices of zucchini with lemon-pistachio oil and allowing the vinaigrette to sit and seep deep into the zucchini. Topped with slices of avocado and a shower of pistachios, thyme, and fleur de sel, this is the sort of salad that will have you looking forward to your next zucchini harvest.

As always with our Cook the Book feature, we have five (5) copies of Salad as a Meal to give away this week.

Reprinted with permission from Salad as a Meal by Patricia Wells, copyright © 2011. Published by William Morrow.

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