Broccoli, Shrimp and Beet Salad

Name: Broccoli, Shrimp and Beet Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving(s)
Ingredients: 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; 2 tbsp (30 ml) mayonnaise; 2 tsp (10 ml) white wine vinegar; ¼ tsp dried tarragon; 1 pinch garlic salt

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Preparation 15 min
Cooking 5 min
Servings 1

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers

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

Preparation

Salad
- In a pot of salted boiling water, cook the broccoli until very al dente. Drain and rinse under cold water. Let drain until completely dry. Pat dry, if necessary.
- In a bowl, combine the broccoli with the remaining ingredients. Set aside.
Dressing
- In a small bowl, whisk together all of the ingredients. Season with pepper.
- Add the dressing to the salad and gently toss. Adjust the seasoning.

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Broccoli, Shrimp and Beet Salad

Categories

Ingredients

Salad

Dressing

Preparation

Salad

Dressing

Personal Note

To help you with this recipe

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