Turkey Free Mediterranean Shrimp Salad
This bright, satisfying salad is everything a warm-weather meal should be — crisp romaine, briny Kalamata olives, tender artichoke hearts, and garlicky pan-seared shrimp all brought together by a zippy lemon-oregano dressing with a subtle warmth from turmeric and ginger. The shrimp cook in just a few minutes in a hot skillet, so you get that perfect pink, opaque bite without any fuss. Every component here is naturally free of poultry, so there's no need to swap anything out or read between the lines on a label — it's just clean, wholesome ingredients doing their thing. The dressing does double duty, coating the vegetables first and then finishing the whole bowl with a final drizzle, which means every forkful is well-seasoned from top to bottom. Fresh parsley and optional torn basil add a herby lift that makes the whole plate feel like something you'd order at a seaside restaurant. It comes together fast enough for a weeknight but looks impressive enough to serve to guests.
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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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