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Publix Aprons Recipes

Cannellini Celery Root Salad With Shrimp

Total Time - 30 minutes / Makes 6 Servings

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Cooking Sequence

  • Prepare suggested quinoa and begin to simmer - 10 minutes
  • Meanwhile, prepare salad recipe and serve - 20

Cannellini Celery Root Salad With Shrimp

Cannellini Celery Root Salad With Shrimp

Ingredients
1 celery root (or celeriac), about 1 lb
1 (19-oz) can cannellini beans (rinsed and drained)
3 oz baby arugula leaves (3 cups packed)
2 tablespoons white truffle (or regular) balsamic glaze
4 tablespoons extra-virgin olive oil, divided
1 tablespoon lemon juice
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 1/2 tablespoons minced garlic
1 1/2 lb large peeled/deveined shrimp (thawed)

Prep
  • Trim rough skin from celery root.
  • Cut celery root into very thin slices; stack slices and cut into thin lengthwise strips 1/8-inch-wide (about 2 cups).
Steps
  • Combine in medium bowl, celery root, beans, arugula, balsamic glaze, 2 tablespoons oil, lemon juice, and 1/4 teaspoon each salt and pepper.
  • Heat 2 tablespoons oil in large nonstick skillet on medium-high 2¬¬–3 minutes. Add garlic and shrimp; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir 2–4 minutes or just until shrimp begin to turn pink and opaque.
  • Add shrimp (and pan juices) to salad; toss to blend and serve.
  • CALORIES (per 1/6 recipe) 290kcal; FAT 11g; CHOL 170mg; SODIUM 650mg; CARB 24g; FIBER 6g; PROTEIN 25g; VIT A 10%; VIT C 25%; CALC 15%; IRON 25%

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    Shopping List

    Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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    ADD ALL 9 ITEMS TO LIST

    Dry Grocery
    Add to your grocery list 1 (19-oz) can cannellini beans
    Add to your grocery list 2 tbsp white truffle (or regular) balsamic glaze

    Produce
    Add to your grocery list 3 oz (3 cups packed) baby arugula leaves
    Add to your grocery list 1 (1 lb) celery root (or celeriac)
    Add to your grocery list 1  lemon
    Add to your grocery list 1 1/2 tbsp minced garlic

    Seafood
    Add to your grocery list 1 1/2 lb large peeled/deveined shrimp

    From Your Pantry
    Add to your grocery list 4 tbsp extra-virgin olive oil
    Add to your grocery list 3/4 tsp kosher salt

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    Utensils & Cookware

    • 12-inch heavy nonstick skillet
    • medium bowl, tongs
    • cooking spoon
    • knife and cutting board
    • measuring utensils
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    Aprons Advice

    • Complete your meal with a seasoned quinoa blend, a crusty baguette, fresh fruit juice, and carrot cake.
    • Celery root (or celeriac) has a flavor that is a cross between strong celery and parsley; it can be grated or shredded and eaten raw in salads.
    • Use a mandoline to make quick work of cutting the matchsticks. Or try the large holes of a box grater, using long strokes for longer strips.
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    Recipe Version seaf0109