Candida Diet Friendly Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

Candida Diet Friendly Mediterranean Shrimp Salad

This bright, satisfying salad brings together seared garlic shrimp, crisp romaine, cucumber, Kalamata olives, and tender artichoke hearts — all tossed in a zesty lemon and apple cider vinegar dressing that genuinely makes you want to eat the whole bowl. The dressing is where the real magic happens: extra-virgin olive oil, fresh lemon juice, oregano, turmeric, and ginger come together into something bold and anti-inflammatory without a drop of sugar or anything fermented that could cause a setback. Following a candida-conscious eating plan often means giving up the flavors you love most, but this recipe proves that restriction doesn't have to mean bland. The shrimp are cooked quickly in a hot skillet with garlic and ginger until perfectly opaque, which keeps them juicy and full of flavor rather than rubbery. Every ingredient on the list — from the fresh parsley to the artichoke hearts — is chosen with clean, whole-food eating in mind, so there's no need to scrutinize labels or swap anything out. It comes together in just a few simple steps, making it an easy weeknight win that feels far more indulgent than it has any right to be.

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Ingredients

4 servings

For the dressing

¼ cup extra-virgin olive oil
Private 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
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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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