Artificial Food Coloring Free Mediterranean Shrimp Salad
This bright, satisfying salad is everything a warm-weather meal should be — crisp romaine, briny Kalamata olives, tender artichoke hearts, and garlicky seared shrimp all brought together with a zesty lemon-herb dressing. Every bit of color on the plate comes from real food: the golden hue in the dressing is turmeric, the pink on the shrimp is just perfectly cooked seafood, and the greens are exactly what they look like. That matters more than it might seem, because bottled dressings and pre-marinated proteins are surprisingly common sources of synthetic dyes hiding in otherwise wholesome dishes. Here, you make the dressing yourself from olive oil, fresh lemon juice, apple cider vinegar, oregano, and a pinch of ginger, so you know exactly what's going in. The shrimp cook fast in a hot skillet with garlic and a touch of olive oil, landing on the salad warm and fragrant just before serving. It's a genuinely impressive plate that comes together with clean, straightforward ingredients and zero shortcuts you'd need to second-guess.
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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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