PCOS Friendly Mediterranean Shrimp Salad
Bright, satisfying, and built around ingredients that genuinely support hormonal balance, this shrimp salad is the kind of meal that feels indulgent without working against your body. The base of crisp romaine, cool cucumber, briny Kalamata olives, and tender artichoke hearts delivers serious fiber and anti-inflammatory power in every forkful. What makes this dish especially smart is the dressing — extra-virgin olive oil, fresh lemon, apple cider vinegar, turmeric, and ginger come together in a way that's both deeply flavorful and thoughtfully composed for managing inflammation, a key concern for many people navigating PCOS. Lean protein from quickly seared garlic shrimp rounds everything out, keeping blood sugar steady without weighing you down. The shrimp cook in minutes and get layered right over the dressed greens, so the whole thing comes together fast enough for a weeknight but looks polished enough to serve to guests. A final drizzle of that golden dressing and a handful of torn basil tie it all together with a fresh, herby finish. It's the kind of recipe you'll want on repeat.
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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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