with DelMonte

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Celery root, shrimp and citrus salad

Celery root, shrimp and citrus salad

15 min
0 min
Prepared with:
Shredded Celery Root


2 cans Del Monte celery root

1/4 c (60 ml) olive oil

3 tbsp (45 ml) lime juice

1 small French shallot, finely chopped

1 tbsp (15 ml) maple syrup

Salt and freshly ground pepper

1 jar 19 oz (540 ml) Del Monte citrus medley

6 c (1.5 l) baby spinach

1 lb (450 g) shrimp, shelled and cooked


  1. Open the cans of celery root and drain excess liquid.
  2. In a large bowl, mix together olive oil with lime juice, shallots and maple syrup. Season with salt and pepper to taste.
  3. Add the celery root and remaining ingredients.
  4. Stir gently and serve on 4 plates.