Artificial Flavors Free Mediterranean Shrimp Salad
This bright, satisfying salad is everything a warm-weather meal should be — fresh, colorful, and packed with bold Mediterranean flavors that come entirely from real, whole ingredients. The dressing is built from scratch with extra-virgin olive oil, fresh lemon juice, apple cider vinegar, oregano, turmeric, and ginger, so every drop of flavor is the genuine article with zero synthetic shortcuts. That matters more than it might seem, since bottled dressings and pre-seasoned proteins are common culprits for sneaking in artificial flavor additives that have no business being on your plate. Here, the shrimp are simply sautéed with garlic, ginger, and sea salt, letting the natural sweetness of fresh seafood do all the heavy lifting. Crisp romaine, cool cucumber, briny Kalamata olives, and tender artichoke hearts round out the bowl with layers of texture that keep every bite interesting. A final scatter of fresh parsley and torn basil ties it all together with herby brightness that no extract or flavoring could replicate. It comes together quickly and tastes like something you'd order at a restaurant — except you know exactly what went into it.
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Learn more →Ingredients
4 servings
For the dressing
- ¼ cup extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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