- 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 dip
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
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.
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