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Avocado carpaccio with prawns and dill dip

Avocado carpaccio with prawns and dill dip

  • Cooked & peeled
  • Summer
  • Cold-water prawns
Time:30 min.
Time:30 min.


300 g prawns

2 avocados

1 lemon

1 bag of arugula

2 tablespoons olive oil


3 dl plain Greek yoghurt

salt and pepper

Cooking instructions

Mix Greek yoghurt with juice of ½ lemon, salt, pepper and lots of chopped dill.

Thinly slice the avocados and place them on four dishes.

Make a marinade of ½ lemon, olive oil, salt and pepper. Brush the avocado slices with the marinade and place the prawns on top. Add a few arugula leaves on top and finish off with grated lemon zest.

Serve with slices of bread.

Next recipe: Prawn mini pizzas