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Cannellini Celery Root Salad with Shrimp
Recipes
Cannellini Celery Root Salad with Shrimp
6 servings
30 minutes total (Active 30 minutes)

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
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon pepper, divided
  • 1 ½ tablespoons minced garlic
  • 1 ½ 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 ⅛-inch-wide (about 2 cups).

Steps

    1. Combine in medium bowl, celery root, beans, arugula, balsamic glaze, 2 tablespoons oil, lemon juice, and ¼ 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 ½ teaspoon salt and ¼ 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.

Amount per ⅙ recipe serving: Calories 290, Total Fat 11g, Chol 170mg, Sodium 650mg, Total Carb 24g, Fiber 6g, Calc 15%, Vitamin A 10%, Vitamin C 25%, Iron 25%