Place a pot on the stove with water and a few drops of olive oil, and add the diced carrot to cook; after ten minutes of cooking, add the peas and let them continue cooking.

In another pot, cook the rice with a splash of oil and a clove of garlic. When the oil is hot, add the rice and a little salt, pour in water, and let it cook.

Boil two eggs, let them cool, and set aside. In the pot with the carrot and peas, add the pasta. Once cooked, let everything cool.

Boil the shrimp as well. Once everything is cooked, assemble the salad by mixing all the ingredients and dicing the turkey ham into small squares, then add it to the salad.

Dress with a drizzle of olive oil and a little vinegar, then add mayonnaise to taste, or use cocktail sauce if preferred. It's ready to serve. In the photo, it's without mayonnaise because some prefer it that way; it's up to personal taste.