Broccoli, Shrimp and Beet Salad
Preparation
15 MIN
Cooking
5 MIN
Servings
1

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

Preparation

Salad

  1. 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.
  2. In a bowl, combine the broccoli with the remaining ingredients. Set aside.

Dressing

  1. In a small bowl, whisk together all of the ingredients. Season with pepper.
  2. Add the dressing to the salad and gently toss. Adjust the seasoning.