Broccoli, Shrimp and Beet Salad

Ingredients

• Salad

  • 2 cups (140 g) broccoli cut into small florets
  • ¼ lb (115 g) large cooked shrimp, patted dry and cut in half horizontally
  • ¾ cup (150 g) cooked yellow beets, diced
  • 1 Lebanese cucumber, cut into half-moons on an angle
  • 1 shallot, chopped
  • 2 tbsp roasted pumpkin seeds

• Dressing

  • 2 tbsp (30 ml) mayonnaise
  • 2 tsp (10 ml) white wine vinegar
  • ¼ tsp dried tarragon
  • 1 pinch garlic salt