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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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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