Zucchini Carpaccio

From 1 lemon, finely grate 1/2 teaspoon peel and squeeze 2 tablespoons juice into a small bowl. With wire whisk, stir in extra virgin olive oil, salt, and freshly ground black pepper. With sharp knife or adjustable blade slicer, cut zucchini into paper-thin slices.

On a large serving plate, arrange zucchini in overlapping layers with avocado slices. Drizzle lemon dressing all over vegetables and top with almonds or pine nuts.