Author Notes
Crisp celery stalks, succulent shrimp, citrus juices, chilies, fresh vegetables and celery seeds all together make a healthy and delicious appetizer good for serving at any pot luck or gathering. The dish can be made one day ahead. —DinnerDiva PGH
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Ingredients
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1 pound
celery root, peeled; ½ inch cubed
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1 bunch
celery, bottom removed; rinsed well
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2
lemons, zested; juiced
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1
lime, zested; juiced
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2 ounces
fresh orange juice
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1 tablespoon
chili powder
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3
garlic cloves, minced
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1/2 tablespoon
celery seeds
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2 tablespoons
salt
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1/2 teaspoon
pepper
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2 ounces
olive oil
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1
English cucumber, peeled; ½ inch cubed
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1
avocado, peeled; small diced
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1
red bell pepper, seeded; small diced
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2
medium jalapenos, seeded; finely chopped
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1/4 cup
finely chopped red onion
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1/2 cup
chopped cilantro
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1 pound
frozen cooked salad shrimp (70-80 count), thawed
Directions
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Bring 2 cups water to a boil in a sauce pan over medium-high heat. Add celery root cubes and cook until semi-soft. Drain water and chill celeriac.
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Slice celery stalks with leafy tops crosswise about ¼ inch thick.
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In a large mixing bowl, whisk together citrus juices, zests, chili powder, garlic, celery seeds, salt and pepper. Slowly add oil (a few drops at a time) and continue whisking until the mixture is consistent.
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Add all other ingredients to the bowl; mix well. Let salad sit in room temperature for a half hour. Refrigerate for 2 hours before serving.
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