Fresh appetizer! Zucchini Carpaccio with Avocado, Pistachio and Pistachio Oil.
Cut the zucchini in thin slices and marinate for 30mins with 1tbs freshly squeezed lemon juice, 1tbs lemon zest and 1tbs fine sea salt (first grind the lemon zest and salt and then shake them well in a jar with the lemon juice). Alternate the marinated zucchini with the avocado on a large plate. Sprinkle with pistachios, fresh thyme and pistachio or extra virgin olive oil!