Chestnut Free Mediterranean Shrimp Salad
This bright, herb-forward salad is everything you want in a warm-weather meal — crisp romaine, briny Kalamata olives, tender artichoke hearts, and perfectly seared garlic shrimp all pulled together by a zingy lemon-oregano vinaigrette. The dressing gets a subtle warmth from turmeric and ginger, which makes it feel a little more interesting than your average olive oil and lemon situation. Shrimp cook fast over high heat, so the whole thing comes together quickly without sacrificing any of that satisfying, restaurant-quality feel. For anyone navigating a chestnut allergy, this recipe is naturally free of tree nut concerns — every ingredient here is straightforward, with no hidden surprises lurking in a sauce or spice blend. The fresh parsley and optional basil add a pop of color and brightness that makes the finished bowl look as good as it tastes. Serve it right away with an extra squeeze of lemon and you've got a complete, crowd-pleasing dinner that feels indulgent without being heavy.
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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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