Hazelnut Free Mediterranean Shrimp Salad
Bright, briny, and loaded with bold Mediterranean flavors, this shrimp salad is the kind of meal that feels like a restaurant dish but comes together entirely in your own kitchen. Crisp romaine, Kalamata olives, artichoke hearts, and fresh herbs form a hearty base, while the lemon-oregano dressing — spiked with a hint of turmeric and ginger — ties everything together with a warm, aromatic edge. The shrimp are seared quickly in garlic-infused olive oil until perfectly pink and opaque, then layered right over the dressed greens so every bite gets a little of everything. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your meal. It's a genuinely satisfying main-course salad that doesn't lean on any nuts for texture or richness — the olives and artichokes do all that heavy lifting on their own. Whether you're feeding a crowd or just treating yourself to something vibrant on a weeknight, this one delivers serious flavor with very little fuss.
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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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