Dairy Free Mediterranean Shrimp Salad
This bright, herb-forward salad is the kind of meal that feels like a vacation on a plate — crisp romaine, briny Kalamata olives, tender artichoke hearts, and juicy pan-seared shrimp all coming together in one stunning bowl. The dressing is where things really shine: a zippy blend of extra-virgin olive oil, fresh lemon juice, apple cider vinegar, oregano, turmeric, and ginger that tastes complex but takes about two minutes to whisk together. Because every single component here is naturally free of dairy, there's no need to swap anything out or second-guess a single ingredient. The shrimp are cooked quickly in a hot skillet with garlic and a touch of ginger, so they stay succulent and pick up just enough savory depth to anchor all those fresh vegetables. Reserving a third of the dressing to drizzle over the finished dish is a small move that makes a big difference — every bite stays vibrant and well-coated rather than soggy. Serve it straight from the skillet to the salad bowl with a squeeze of lemon, and dinner is done.
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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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