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Publix Simple Meals

Cannellini Celery Root Salad With Shrimp

Makes 6 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

-- Prepare suggested quinoa and begin to simmer - 10 minutes

-- Meanwhile, prepare salad recipe and serve - 20

Cannellini Celery Root Salad With Shrimp


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)


-- 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).


1. Combine in medium bowl, celery root, beans, arugula, balsamic glaze, 2 tablespoons oil, lemon juice, and 1/4 teaspoon each salt and pepper.

2. 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.

3. Add shrimp (and pan juices) to salad; toss to blend and serve.

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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Cannellini Celery Root Salad With Shrimp

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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