Avocado carpaccio with prawns and dip

Royal Greenland

Royal Greenland

Standard Supplier 28th May 2019

Avocado carpaccio with prawns and dip

Try this recipe for a light and delicate appetizer, where the creamy avocado counterparts the sweet and juicy cold-water prawns. Serves 4 persons in 30 min.

Ingredients

  • 300 g prawns
  • 2 avocados
  • 1 lemon
  • 1 bag of arugula
  • 2 tablespoons olive oil
  • dill
  • 3 dl plain Greek yoghurt
  • salt and pepper

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.