BHA & BHT Free Mediterranean Shrimp Salad
Bright, fresh, and loaded with bold Mediterranean flavors, this shrimp salad is the kind of meal that feels indulgent without any of the heaviness. Crisp romaine, briny Kalamata olives, tender artichoke hearts, and cool cucumber come together under a zippy lemon-herb dressing that you whisk up yourself in minutes. That homemade dressing is actually the key to keeping this dish free of synthetic preservatives — store-bought dressings and pre-seasoned proteins are among the sneakiest sources of BHA and BHT, but here every ingredient is whole and straightforward. The shrimp are seasoned simply with garlic, ginger, and sea salt before hitting a hot skillet, so you get perfectly seared, juicy bites with nothing unnecessary added. Turmeric and oregano bring warmth and depth to the dressing in a way that feels complex but comes entirely from real spices you can trust. Everything is tossed and plated fresh, which means no processed shortcuts and no guesswork about what's actually in your bowl. It's an easy, satisfying dinner that proves eating clean doesn't mean eating boring.
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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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