Almond Free Mediterranean Shrimp Salad
This bright, satisfying salad brings together plump sautéed shrimp, crisp romaine, briny Kalamata olives, and tender artichoke hearts for a bowl that tastes like a seaside lunch somewhere warm. The dressing is the real star — a zippy blend of fresh lemon juice, lemon zest, apple cider vinegar, olive oil, oregano, turmeric, and ginger that layers savory, tangy, and subtly earthy notes all at once. The shrimp are pan-seared with garlic and a touch of ginger until perfectly opaque, then laid right over the dressed greens so every bite gets a little of everything. For anyone navigating tree nut allergies, this recipe is naturally free of almonds and any nut-based ingredients — no swaps needed, no label-reading anxiety. The whole thing comes together in one skillet and one big bowl, making cleanup as easy as the cooking. Serve it straight away with a squeeze of fresh lemon and you've got a restaurant-worthy plate that's as clean and wholesome as it looks.
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Learn more →Ingredients
4 servings
For the dressing
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- ½ tsp fine sea salt
- ¼ tsp ground ginger
For the salad
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 english cucumber, halved lengthwise and sliced
- ½ cup pitted kalamata olives, halved
- 1 can (14 oz) artichoke hearts, drained and quartered
- ¼ cup thinly sliced red onion
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh basil, torn (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the 1/4 cup olive oil, lemon juice, lemon zest, apple cider vinegar, dried oregano, turmeric, ginger, and salt until fully combined. Set aside.
- 2
In a large mixing bowl, combine the romaine, cucumber, olives, artichoke hearts, red onion, and parsley. Drizzle about two-thirds of the dressing over the salad and toss to coat. Divide among four plates or bowls.
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