The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack.
Sustainability status
Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.
Open-Faced Shrimp Sandwich with Celery, Radish, and Sunflower Shoots
Ingredients
- 1 cup (250 mL) small pink shrimp, cooked and peeled
- 1/4 cup (60 mL) celery
- 1/4 cup (60 mL) finely chopped green onion
- 1/4 cup (60 mL) finely sliced radish
- 1/4 tsp (1 mL) Dijon mustard
- 1 Tbsp (15 mL) freshly squeezed lemon juice
- 1 Tbsp (15 mL) finely chopped parsley
- 1 Tbsp (15 mL) finely chopped chives
- Pinch of salt
- 1/4 tsp (1 mL) freshly ground pepper
- 1 cup (250 mL) sunflower or pea shoots
- 4 butter lettuce leaves
- 4 slices of whole grain bread
Nutrition
Per serving:
- calories134
- protein10 g
- total fat2 g
- sat. fat1 g
- total carbohydrates18 g
- sugars3 g
- fibre4 g
- sodium244 mg
Directions
01
In small bowl, mix all ingredients, except lettuce and bread, together and heap into lettuce cups. Toast bread (if desired) and place lettuce cups on toast.
READ THIS NEXT
SEE MORE »
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.
Banana French Toast with Raspberry Syrup
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.