Zucchini Carpaccio with Avocado

I read about this recipe in a New York Times article about Patricia Wells, an "American to whom Americans (and often the French as well) turn when they want to know about French food, one of the few nonchef icons in the world of good cooking."
I made it and it is absolutely delicious, very summery and refreshing.
Check out the New York Times article

Zucchini Carpaccio With Avocado
Time: 10 minutes, + 30 - 60 minutes’ marinating
1 TBSP freshly squeezed lemon juice
1/2 tsp fine sea salt, plus additional as needed
1/4 c. olive oil
4 small zucchini, trimmed
1 ripe avocado, peeled and very thinly sliced
1/4 cup salted pistachio nuts
4 sprigs lemon thyme, preferably with flowers. (I used regular thyme, and it worked just fine)

1. Stir together lemon juice and 1/2 teaspoon salt in small jar. Add oil, cover and shake to blend.
2. Slice zucchini lengthwise as thinly as possible. 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.
3. Alternate zucchini and avocado slices, slightly overlapping each slice. Sprinkle with pistachio nuts. Season with salt to taste, garnish with lemon thyme, and serve.
Yield: 4 servings.