Seed Oil Free Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

Seed Oil Free Mediterranean Shrimp Salad

This vibrant shrimp salad is everything a warm-weather meal should be — bright, satisfying, and packed with bold Mediterranean flavors. Crisp romaine, briny Kalamata olives, tender artichoke hearts, and fresh herbs form the base, while garlicky pan-seared shrimp bring the whole thing together with serious protein and flavor. The dressing is where this dish really shines: extra-virgin olive oil, fresh lemon juice, apple cider vinegar, oregano, turmeric, and ginger create a tangy, aromatic vinaigrette that coats every leaf and vegetable beautifully. Avoiding industrially processed seed oils can feel tricky when it comes to restaurant-style salads and store-bought dressings, which almost always rely on canola, soybean, or sunflower oil as a base. Here, every drop of fat comes from quality extra-virgin olive oil — used both in the dressing and to cook the shrimp — so you know exactly what you're eating. The shrimp are cooked quickly in a hot skillet with garlic and a touch of ginger, giving them a golden, fragrant finish without any shortcuts or mystery ingredients. Serve it straight from the pan over the dressed greens and squeeze a little extra lemon on top for a meal that feels indulgent but is genuinely clean from start to finish.

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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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