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
See allPrivate 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
- 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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