Gut Friendly Mediterranean Shrimp Salad
This bright, satisfying salad is built around a base of crisp romaine, cool cucumber, briny Kalamata olives, and tender artichoke hearts — a lineup that delivers serious flavor while being genuinely kind to your digestive system. The dressing is where things get interesting: extra-virgin olive oil, fresh lemon juice, apple cider vinegar, and a pinch each of turmeric and ginger come together into something tangy, warming, and deeply nourishing. Those anti-inflammatory spices aren't just for show — they're the kind of ingredients that make a meal feel like it's actually working with your body rather than against it. The shrimp are seared quickly in a hot skillet with garlic and ginger until just opaque, keeping them juicy and light rather than heavy or greasy. Everything gets layered together and finished with a final drizzle of that herby dressing and a handful of torn fresh basil, so each bite has texture, brightness, and depth. It's the kind of dish that feels indulgent but leaves you feeling genuinely good afterward — no bloat, no regret, just a clean and colorful plate you'll want to make on repeat.
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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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