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  Site Information: Patricia Wells&#39; Zucchini Carpaccio with Avocado and Pistachios Recipe on Food52 - When you just can't look another zucchini in the face, put it on a pedestal. Raw zucchini can be spongy, bitter and strangely sticky, so pamper it like Patricia Wells does here, by shaving it into delicate ribbons, then bathing them in a lemony marinade. A trusted mandoline makes a big difference here -- and if you don't have one, you're better off opting for a vegetable peeler than a sharp knife. You want planks as thin as flower petals. There will be leftover lemon salt. Swirl it into buttered pasta; dust it on blanched green beans; put a pinch on a dark chocolate cookie. Adapted slightly from <a href='http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X?tag=food52-20' target='_blank'><strong>Salad as a Meal: Healthy Main-Dish Salads for Every Season</strong></a>.
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