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Avocado carpaccio

This creative reinvention of a classic starter combines the rich flavour of avocado with the saltiness of Dutch shrimps and the nutty flavour of rocket. Surprise your friends or family with this tasty and stylish starter.

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Avocado carpaccio

  • EAT ME Avocado
    3 avocados
  • 6 tbsp green pesto
  • 50 g rocket
  • 100 g shrimps
  • 150 g sun-dried tomatoes
  • sea salt and pepper

Preparation method

  1. Cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin and cut into thin slices. Divide the slice over 3 plates. Season to taste with salt and pepper.
  2. Divide the pesto and rocket over the avocado. Drain the tomatoes. Scatter the shrimps and tomatoes over the avocado base.


  1. Tip: Pesto is easy to make yourself. And it tastes so much nicer from a jar. Use this pesto recipe: Avocado salad with pesto dressing.


Nutrition value per person/bite

595 kcal
16 g
53 g
7 g
9 g
8 g
11 g

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