Lactose Free Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

This bright, herb-forward salad is everything you want in a warm-weather meal — crisp romaine, briny Kalamata olives, tender artichoke hearts, and juicy pan-seared shrimp all brought together by a zippy lemon-oregano vinaigrette. Every single component is naturally free of dairy, so there's no swapping, substituting, or second-guessing required. The dressing gets its depth from fresh lemon juice, lemon zest, apple cider vinegar, and a subtle warmth from turmeric and ginger — no cream, no cheese, nothing that could cause a problem. The shrimp are cooked quickly in olive oil with garlic and a touch of ginger, which means they stay tender and flavorful without needing any butter or dairy-based sauce to carry them. Tossing the salad in two-thirds of the dressing before plating and then finishing with the rest is a small move that makes a big difference — every bite is well-coated and nothing sits dry at the bottom of the bowl. It's the kind of dish that feels restaurant-worthy but comes together in one skillet and one mixing bowl, making it an easy weeknight win or an impressive dinner for guests.

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Ingredients

4 servings

For the dressing

¼ cup extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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