Mediterranean Shrimp and White Bean Toasts with Cucumber Tomato Salad

These open-faced toasts are a celebration of texture and flavor. Creamy mashed cannellini beans blended with yogurt, basil and dill create a luscious base, while tender shrimp add protein and a touch of elegance. Topped with crisp cucumber, juicy tomatoes and tangy pickled shallots, each bite is a refreshing contrast.

Serve with a side of mixed greens tossed in a lemon-Parmesan dressing for a complete, satisfying meal. With 15 grams of fiber per serving, this dish supports healthy digestion and keeps you full and energized.

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Ingredients

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest the lemon, then quarter it. Peel and thinly slice the shallot. Drain and rinse the cannellini beans. Pick the dill fronds and roughly chop. Trim the cucumber and slice into rounds. Halve the grape tomatoes.
2. In a small bowl, combine the juice from one lemon wedge (two for 4 servings) with a pinch of sugar and salt. Add the sliced shallot and stir. Set aside to pickle.
3. In a medium bowl, mash the beans with a fork until mostly smooth but still chunky. Stir in the yogurt, mayonnaise, basil paste, half the pickled shallot (reserve the rest), half the dill, juice from one lemon wedge (two for 4 servings), salt and pepper. Taste and adjust seasoning. Set aside.
4. Toast the sourdough slices until golden. In a large bowl, whisk together the lemon zest, 1 tablespoon olive oil (2 for 4 servings), juice from one lemon wedge (two for 4 servings), salt and pepper to make a dressing.
5. Divide the bean mixture among the toasts, spreading evenly. Arrange cucumber slices and tomato halves on top in an alternating pattern. Garnish with remaining dill and a pinch of salt and pepper.
6. To the bowl with dressing, add the mixed greens, Parmesan, remaining pickled shallot, remaining cucumber and remaining tomatoes. Toss to coat. Serve the toasts alongside the salad with extra lemon wedges.

Recipe Tips

FAQ

Can I use canned beans instead of dried?

Yes, canned cannellini beans work perfectly. Just drain and rinse them before mashing.

What can I substitute for shrimp?

You can omit the shrimp for a vegetarian version or replace with cooked chicken or tofu.

How do I store leftovers?

Store the bean mixture and salad separately in the fridge for up to 2 days. Assemble toasts fresh.