Honey Free Mediterranean Shrimp Salad
This bright, satisfying salad is everything a warm-weather meal should be — crisp romaine, briny Kalamata olives, tender artichoke hearts, and perfectly seared shrimp all brought together with a zesty lemon and herb dressing. The vinaigrette gets its depth from apple cider vinegar, fresh lemon juice, dried oregano, and a subtle warmth from turmeric and ginger, with no sweetener needed whatsoever. That makes it a genuinely easy win for anyone avoiding honey or other sweeteners, since so many store-bought dressings and marinades sneak them in without much fanfare. Here, every ingredient is straightforward and easy to verify, so you can cook with total confidence. The shrimp are quickly sautéed with garlic and ginger until just opaque, then layered over the dressed greens for a restaurant-worthy finish that comes together in one skillet and one bowl. A final drizzle of the reserved dressing and a handful of torn fresh basil pull the whole plate together beautifully. It's the kind of meal that feels indulgent but is actually clean, fresh, and completely fuss-free.
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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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