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prep time: 20 Mins
cook time: 5 Mins

Evia Inspired Recipes



Recipe by EVIA Yoghurt


Greek Natural available in 170g & 700g

  • 500g of Evia Natural Greek Yoghurt
  • 1 ripe avocado mashed
  • ¼ red onion chopped in small pieces
  • ½ cup drained capers
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon of lemon
  • 1 teaspoon ground black pepper
  • Packed of smoked salmon
  • Sourdough bread
  • Rocket

1. Mix Evia Natural Greek yoghurt, avocado, onion, lemon juice, chopped parsley, dill and pepper in medium bowl. Season to taste with salt.
2. Cover and refrigerate. Rinse the capers under cold running water and pat dry with paper towel.
3. Heat olive oil in a small saucepan over medium heat. Gently fry the capers in the hot oil for 30-60 seconds or until the buds begin to open and lightly brown. Remove the capers from the pan and drain on a paper towel.
4. Add fresh rocket and slice of salmon on toasted sourdough bread. Dollop a tablespoon of the yoghurt dip on top, garnish with sprig of dill and capers.



Keeps You Fueled
Probiotic & Live Cultures
No Preservatives or Artificial Colours
Source of Calcium
No Gelatin or Thickeners

Review Evia Greek Yoghurt with Dill and avocado served with Smoked Salmon

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