Zesty, spicy shrimp salad with all things celery

Indulge in a zesty shrimp salad with a kick of spice and the crunch of fresh celery, tantalizing your taste buds with every bite.

Ingredients:

• 450g celery root, peeled; ½ inch cubed
• 1 bunch celery, bottom removed; rinsed well
• 2 lemons, zested; juiced
• 1 lime, zested; juiced
• 60g fresh orange juice
• 1 tablespoon chili powder
• 3 garlic cloves, minced
• 1/2 tablespoon celery seeds
• 2 tablespoons salt
• 1/2 teaspoon pepper
• 60g olive oil
• 1 English cucumber, peeled; ½ inch cubed
• 1 avocado, peeled; small diced
• 1 red bell pepper, seeded; small diced
• 2 medium jalapenos, seeded; finely chopped
• 1/4 cup finely chopped red onion
• 1/2 cup chopped cilantro
• 450g frozen cooked salad shrimp (70-80 count), thawed

Instructions:

1. Heat 2 cups of water in a saucepan over medium-high heat until boiling. Then, add celery root cubes and cook until they are partially softened. Remove from heat, drain the water, and cool the celeriac.
2. Cut celery stalks with their leafy tops into slices that are about 1/4 inch thick.
3. Combine citrus juices, zests, chili powder, garlic, celery seeds, salt, and pepper in a large mixing bowl. Slowly drizzle in the oil a few drops at a time while whisking continuously until the mixture is well blended.
4. Mix all the remaining ingredients into the bowl until evenly combined. Allow the salad to rest at room temperature for 30 minutes before refrigerating for 2 hours prior to serving.

Summary:

• Calories: 1670 kcal
• Fat: 94 g
• Protein: 112 g
• Carbs: 125 g
• Potassium: 5484 mg
• Magnesium: 444 mg