Walnut 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 seared shrimp all brought together by a zippy lemon-oregano dressing with a subtle warmth from turmeric and ginger. The dressing comes together in minutes with pantry staples, and the shrimp cook up in under five minutes in a hot skillet, making this feel far more impressive than the effort involved. Every single ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or worry about cross-contact from sneaky add-ins that show up in so many restaurant versions of this style of dish. The shrimp get a quick sear with garlic and a touch of ginger before landing on top of the dressed greens, which keeps them juicy and full of flavor rather than rubbery or bland. A final drizzle of the remaining dressing and a handful of torn fresh basil tie everything together beautifully. Serve it straight from the skillet to the bowl and squeeze a little extra lemon over the top — it's the kind of meal that looks like you tried much harder than you did.
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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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