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