This salad is a celebration of fresh, wholesome ingredients. It’s high in protein thanks to the shrimp and loaded with fiber and antioxidants from the greens and artichokes. The lemon vinaigrette brings everything together with a bright, tangy finish. Whether you’re looking for a healthy meal prep idea, a quick weeknight dinner, or a show-stopping starter, this salad delivers on all fronts. Plus, it’s customizable and works well in every season.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shrimp, peeled and deveined marinated artichoke hearts, drained and halved mixed salad greens (such as arugula, spinach, and romaine) cherry tomatoes, halved cucumber, thinly sliced avocado, sliced red onion, thinly sliced
For the Lemon Vinaigrette: olive oil fresh lemon juice Dijon mustard honey garlic, minced salt and black pepper
Directions
In a skillet over medium heat, sauté the shrimp with a little olive oil, salt, and pepper until pink and opaque, about 2-3 minutes per side. Set aside to cool slightly.
In a large bowl, combine salad greens, cherry tomatoes, cucumber, avocado, red onion, and artichoke hearts.
In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until well emulsified.
Add the cooked shrimp to the salad.
Drizzle the lemon vinaigrette over the salad and toss gently to coat everything evenly.
Serve immediately, optionally with a slice of crusty bread on the side.
Servings and timing
This recipe makes 4 servings. Prep time: 15 minutes Cook time: 5 minutes Total time: 20 minutes
Variations
Grilled Shrimp: Instead of sautéed, grill the shrimp for a smokier flavor.
Add Cheese: Crumbled feta or shaved Parmesan pairs beautifully with the lemon vinaigrette.
Greens Swap: Use kale or butter lettuce if you prefer different greens.
Herb Boost: Fresh dill, basil, or parsley add extra flavor.
Spicy Kick: Add red pepper flakes or a dash of hot sauce to the vinaigrette.
Storage/Reheating
For best texture, store components separately.
Salad: Store undressed salad in an airtight container for up to 2 days.
Shrimp: Keep cooked shrimp refrigerated in a sealed container for up to 3 days.
Vinaigrette: Store in a jar in the fridge for up to 1 week. Shake before using. Avoid freezing, as the salad and vinaigrette won’t hold their texture well.
FAQs
What kind of shrimp works best for this salad?
Medium or large shrimp, peeled and deveined, are ideal. Fresh or thawed frozen shrimp both work well.
Can I use canned artichokes instead of marinated?
Yes, canned artichokes can be used, but marinated ones add extra flavor. If using canned, consider seasoning them with olive oil, vinegar, and herbs.
Is the vinaigrette sweet or tangy?
The lemon vinaigrette is primarily tangy with a touch of sweetness from honey, which balances the acidity nicely.
Can I prepare the salad in advance?
Yes, you can prep the ingredients in advance, but store the dressing separately and toss everything just before serving.
What protein alternatives can I use?
Grilled chicken, salmon, or chickpeas are great alternatives if you prefer not to use shrimp.
Is this salad gluten-free?
Yes, this recipe is naturally gluten-free as long as all packaged ingredients are labeled accordingly.
Can I make the vinaigrette without honey?
Yes, you can substitute maple syrup or omit the sweetener for a sharper dressing.
How do I keep the avocado from browning?
Add avocado right before serving or toss it in a little lemon juice to delay browning.
What wine pairs well with this salad?
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the lemony shrimp flavors.
Can I serve this salad warm?
Yes, serving the shrimp warm over the cool greens creates a nice contrast and makes the dish more comforting in colder months.
Conclusion
Shrimp and Artichoke Green Salad with Lemon Vinaigrette is a vibrant, healthy meal that comes together quickly and tastes as good as it looks. Whether you’re cooking for yourself, your family, or guests, this dish is sure to impress with its balance of freshness, flavor, and ease. Keep it as-is or mix it up with the variations to make it your own!
A light and refreshing salad featuring tender shrimp, marinated artichokes, and crisp greens, tossed with a zesty homemade lemon vinaigrette. Perfect as a healthy meal or a stunning starter.
Ingredients
1 lb shrimp, peeled and deveined
1 cup marinated artichoke hearts, drained and halved
Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the shrimp with salt and pepper until pink and opaque, about 2–3 minutes per side. Set aside to cool slightly.
In a large bowl, combine the salad greens, cherry tomatoes, cucumber, avocado, red onion, and artichoke hearts.
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
Add the cooked shrimp to the salad mixture.
Drizzle the lemon vinaigrette over the salad and toss gently to coat evenly.
Serve immediately, optionally with crusty bread on the side.
Notes
Grilled shrimp can be used instead of sautéed for a smoky flavor.Crumbled feta or shaved Parmesan can be added for extra richness.Swap greens with kale or butter lettuce based on preference.Fresh herbs like dill, basil, or parsley can enhance flavor.Store undressed salad separately for best freshness.Vinaigrette lasts up to 1 week in the refrigerator—shake before using.Add red pepper flakes or hot sauce to vinaigrette for a spicy kick.Keep avocado from browning by adding it last or tossing in lemon juice.
