Anti Inflammatory Mediterranean Shrimp Salad
This bright, satisfying salad is built around a lineup of ingredients that genuinely pull their weight when it comes to keeping inflammation in check. Extra-virgin olive oil forms the backbone of both the dressing and the sauté, while turmeric and ginger show up twice — once in the vinaigrette and again in the shrimp seasoning — so their benefits are woven throughout every bite. Fresh lemon juice, apple cider vinegar, and dried oregano round out a dressing that tastes far more complex than the few minutes it takes to whisk together. The shrimp are seared quickly in garlic-scented oil until just opaque, keeping them tender rather than rubbery, and they land on a generous bed of romaine, cucumber, Kalamata olives, and artichoke hearts that makes the whole bowl feel genuinely substantial. Artichoke hearts and olives are the kind of pantry staples that often get overlooked in salads, but here they add a briny, savory depth that ties everything together beautifully. Fresh parsley and optional torn basil finish the dish with a herby lift that makes it feel restaurant-worthy without any extra effort. It's the kind of meal that leaves you feeling good long after the last forkful.
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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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