2 large red potatoes, cubed
2 large carrots, cubed
2 large beets, cubed
1 avocado, diced
15 ml lemon juice 1 tbsp
1 head lettuce, shredded
500 g salad shrimp 1 lb
3 eggs, hard cooked & chopped
1 dill pickle, sliced
2 ml salt & pepper to taste 1/2 tsp
In a large saucepan; bring 1 inch (2.5 cm) of water to a boil; add potatoes and cook for 5 minutes or until just tender. Remove from saucepan and immerse in ice water; drain. Add carrots and cook for 3 minutes. Cool in ice water and drain. Add more water to saucepan if necessary. Lastly, cook beets until tender, about 8 minutes, quickly submerge in ice water and drain.
Toss avocado with lemon juice and set aside.
Arrange potatoes, carrots, beets and avocado over lettuce and garnish with shrimp, egg and pickle. Sprinkle with salt and pepper and serve immediately.
Serves 8