Patricia Wells' Zucchini Carpaccio with Avocado and Pistachios

INGREDIENTS

• Fleur de sel
• 1/4 teaspoon Lemon Zest Salt
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon lemon zest, preferably organic
• 3 tablespoons best-quality pistachio oil (such as Leblanc) or extra-virgin olive oil
• 1 large ripe avocado
• 1 tablespoon fine sea salt
• 1/2 cup salted pistachios
• 4 small, fresh zucchini (about 4 ounces each), rinsed and trimmed at both ends
• Leaves from 4 fresh lemon thyme or regular thyme sprigs, with flowers if possible