Pistachio Free Mediterranean Shrimp Salad
This bright, herb-forward salad is the kind of meal that feels like a vacation on a plate — crisp romaine, briny Kalamata olives, tender artichoke hearts, and garlicky seared shrimp all pulled together by a zippy lemon-oregano dressing with a warm hint of turmeric and ginger. The dressing comes together in minutes with pantry staples, and the shrimp cook so quickly in a hot skillet that dinner is on the table before you even have time to set it properly. Every ingredient here is naturally free from tree nut concerns, so there's no need to scrutinize labels or worry about cross-contact from sneaky garnishes like mixed nut toppings that sometimes show up in restaurant-style salads. The technique of reserving a third of the dressing to drizzle over the finished dish at the end is a small move that makes a big difference — it keeps every bite bright and lively rather than soggy. Fresh parsley and optional torn basil add a pop of color and freshness that makes the whole bowl look as good as it tastes. It works equally well as a light weeknight dinner or something impressive enough to serve to guests without any extra fuss.
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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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