- 300 g prawns
- 2 avocados
- 1 lemon
- 1 bag of arugula
- 2 tablespoons olive oil
- dill
- 3 dl plain Greek yoghurt
- salt and pepper
Avocado carpaccio with prawns and dill dip
Avocado carpaccio with prawns and dill dip
Try our avocado carpaccio with prawns and dill dip - a delicious serving for 4 persons in just 30 minuts.
Ingredients
Method
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.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
