Shrimp Salad on a Croissant with White Bean "Mayo"
Try this Shrimp Salad on a Croissant with White Bean "Mayo" recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- salt and pepper to taste
- 1/2 cup diced celery
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dijon mustard
- 1 teaspoon agave nectar
- 1/4 cup sliced green onion
- 1 cup cooked rinsed and drained white beans (northern or cannellini)
- 3/4 cup vegetable or canola oil plus more as needed
- 2 cups cooked peeled deveined, and chopped shrimp (i used 1 pound of key west pinks)
- 1/4 cup minced parsley
- 1 tablespoon minced dill
- 3/4 cup white bean mayo
- 4 croissants, halved
- Carbohydrate 3.81071194594048 g
- Cholesterol 30.24 mg
- Fat 29.8655713889688 g
- Fiber 1.46304444124951 g
- Protein 0.872973055984733 g
- Saturated Fat 10.029553888891 g
- Serving Size 1 1 Serving (104g)
- Sodium 385.738857647106 mg
- Sugar 2.34766750469097 g
- Trans Fat 1.81699805556657 g
- Calories 277 calories
In a food processor or with an emulsifier, purée the beans, lemon juice, mustard, salt, and agave until smooth. Add the oil and process until you get a mayonnaise-like consistency. Refrigerate until ready to use. In a medium bowl, combine all ingredients except the croissants. Divide the salad among the croissants, then sandwich the halves together. Keep the sandwich chilled until serving.
