Prepare the gremolata by removing the parsley stems and chopping it. Sprinkle the minced garlic onto the parsley and then zest the lemon over it. Continue to finely chop the parsley while simultaneously mixing in the garlic and lemon zest.
Warm the avocado oil in a large pan over high heat. Add the sliced squash and sprinkle with sea salt. Sauté until the the squash is soft, but still has some bite (about 5 minutes).
Juice half of lemon and combine with the olive oil and honey. Pour over the sautéed squash. Sprinkle on the gremolata and crushed pistachios. Toss the salad if desired and sprinkle with sea salt to taste.