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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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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