Broccoli, Shrimp and Beet Salad | RICARDO

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