Mustard Free Mediterranean Shrimp Salad
This bright, herb-forward salad is the kind of meal that feels like a trip to the coast — crisp romaine, briny Kalamata olives, tender artichoke hearts, and garlicky seared shrimp all pulled together by a zippy lemon-and-oregano dressing. The vinaigrette gets its depth from apple cider vinegar, lemon zest, turmeric, and ginger, which means there's absolutely no need for mustard to carry the flavor — and no risk of it sneaking in through a bottled dressing either. That's a real win, since store-bought vinaigrettes are one of the most common places mustard hides, often listed as "mustard flour" or buried in a spice blend. Every component here is made from scratch with straightforward, whole ingredients, so you stay in full control of what goes into the bowl. The shrimp cook quickly in a hot skillet with garlic and a touch of ginger, turning golden and juicy in just a few minutes before landing on top of the dressed greens. It's a satisfying, restaurant-quality plate that comes together without fuss, and the fresh basil and lemon wedges at the end make it feel genuinely special.
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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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