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Shrimp and Artichoke Green Salad with Lemon Vinaigrette

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This Shrimp and Artichoke Green Salad is made with easy Italian-herb shrimp, artichoke hearts, tomatoes, pine nuts, and then it's tossed in a zesty lemon vinaigrette. It's one of my all-time favorite salads! | gimmesomeoven.com

Oh my goodness, you guys, this salad.

I am absolutely obsessed with it. And that says a lot, coming from the girl who usually reserves that word to describe chips and salsa, versus a big bowl o’ greens. But I mean it. I’ve made it three times this past week, and am still not tired of it.

It all began last week when I was craving this salad, but realized only had spring greens in my fridge. So I tossed them in a huge bowl along with lots of Parmesan, toasted pine nuts, lemon juice, and olive oil. And then…peeked in the fridge and decided to add in some leftover tomatoes and artichoke hearts that I needed to use up. And then…I added in some red onion, because I seem to be convinced that all salads need red onion. And then…I was randomly feeling a little low on energy, so I decided to use my pine-nut-toasting skillet to quickly saute up a few shrimp with Italian seasoning. And…ba da bing, ba da boom…this random salad somehow ended up being my lunch.

And then it was so freaking delicious, that I had to make it be my lunch twice more this past weekend.

That’s right. Can’t stop, won’t stop with the lemony salads.

This Shrimp and Artichoke Green Salad is made with easy Italian-herb shrimp, artichoke hearts, tomatoes, pine nuts, and then it's tossed in a zesty lemon vinaigrette. It's one of my all-time favorite salads! | gimmesomeoven.com

I mean, seriously, just look at all of those yummy ingredients. I don’t know this salad couldn’t be a winner. Especially with those zesty shrimp, which are one of my favorite little secrets that always seem to impress a crowd. People always seem to think they’re so fancy and flavorful. But all you literally need to make them is some olive oil (or butter), a generous sprinkling of freshly-cracked black pepper and Kosher salt, and lots of Italian seasoning, and voila — these herby flavorful shrimp will make any meal all the tastier. :)

This Shrimp and Artichoke Green Salad is made with easy Italian-herb shrimp, artichoke hearts, tomatoes, pine nuts, and then it's tossed in a zesty lemon vinaigrette. It's one of my all-time favorite salads! | gimmesomeoven.com

Also, let’s talk for a second about the vinaigrette. The first and third times that I made this salad, I just used lots of freshly-squeezed lemon juice and olive oil and tons of black pepper…which was delicious, and I highly recommend.  But the second time, I put 2 more minutes worth of effort into it and whisked together a more legit lemony vinaigrette, which definitely added a little more depth of flavor. I’ve included that recipe below, but just know that you have options. ;)

This Shrimp and Artichoke Green Salad is made with easy Italian-herb shrimp, artichoke hearts, tomatoes, pine nuts, and then it's tossed in a zesty lemon vinaigrette. It's one of my all-time favorite salads! | gimmesomeoven.com

Then, drizzle however much vinaigrette you’d like on top of the salad…

This Shrimp and Artichoke Green Salad is made with easy Italian-herb shrimp, artichoke hearts, tomatoes, pine nuts, and then it's tossed in a zesty lemon vinaigrette. It's one of my all-time favorite salads! | gimmesomeoven.com

…and give it a toss until everything is nice and evenly coated with the vinaigrette…
This Shrimp and Artichoke Green Salad is made with easy Italian-herb shrimp, artichoke hearts, tomatoes, pine nuts, and then it's tossed in a zesty lemon vinaigrette. It's one of my all-time favorite salads! | gimmesomeoven.com

…and then get ready for your tastebuds to fall in love. ;)

Truly, this is yet another salad for me that falls more in the savory category and isn’t too sweet, which I’m finding seems to be my preference lately with greens. (Ok, let’s be honest, and food in general.)  And I love how fresh and light it feels, while still being nice and hearty as an entree. Definitely my kind of salad right now, and I expect it to be for many more years to come.

Enjoy, friends!

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Shrimp and Artichoke Green Salad with Lemony Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 -6 servings 1x

Description

This Shrimp and Artichoke Green Salad is made with quick and easy Italian-herb shrimp, lots of artichoke hearts, fresh tomatoes, toasted pine nuts, and then it’s all tossed together with a zesty lemon vinaigrette. So simple, yet so much flavor!


Ingredients

Scale

Green Salad Ingredients:

  • 1 batch Italian herb shrimp (see below)
  • 1 batch Lemony Vinaigrette (see below)
  • 5 ounces (about 56 cups) spring greens
  • 2 cups diced tomatoes, cut into bite-sized pieces
  • 1 (14 ounce) jar quartered artichoke hearts, drained and roughly chopped
  • half of a small red onion, peeled and thinly-sliced
  • 1/2 cup toasted pine nuts
  • lots of freshly-grated Parmesan cheese

Italian Herb Shrimp Ingredients:

  • 8 ounces (1/2 pound) raw shrimp, peeled (or tail-on), deveined, and thawed
  • 1 tablespoon Italian seasoning, store-bought or homemade
  • salt and freshly-cracked black pepper
  • 1 tablespoon extra-virgin olive oil

Lemony Vinaigrette Ingredients:

  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons freshly-squeezed lemon juice
  • 1 teaspoon Italian seasoning, store-bought or homemade
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1 garlic clove, pressed or minced
  • (optional: 1 teaspoon honey, if you’d like a sweeter dressing)

Instructions

To Make The Green Salad:

  1. Add all ingredients together in a large bowl, and toss until evenly combined.  Serve immediately, garnished with extra Parmesan cheese and freshly-cracked black pepper if desired.

To Make The Italian Herb Shrimp:

  1. Sprinkle shrimp evenly on both sides with the Italian seasoning, and a few generous pinches of salt and pepper.
  2. Heat oil in a large saute pan over medium-high heat.  Add shrimp and cook for 4-5 minutes, stirring and flipping occasionally, until the shrimp are pink and cooked through and no longer opaque.  Remove from heat and serve immediately.

To Make The Lemony Vinaigrette:

  1. Whisk all ingredients together until combined.

This Shrimp and Artichoke Green Salad is made with easy Italian-herb shrimp, artichoke hearts, tomatoes, pine nuts, and then it's tossed in a zesty lemon vinaigrette. It's one of my all-time favorite salads! | gimmesomeoven.com

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26 comments on “Shrimp and Artichoke Green Salad with Lemon Vinaigrette”

  1. love the look of the salad….I need to eat more salads…will have to give this a try

  2. This looks and sounds fabulous.

  3. You’ve been posting so many yummy salads recently and I just love it! I don’t eat sea food but I think this would still be delish without the shrimp. Thanks for sharing! :)

    • Sure! And we think you could definitely sub chicken or steak for the shrimp. We hope you enjoy! :)

  4. Yum! This looks so delicious!  Totally swapping this for my favorite go-to salad, this week (super tasty and super healthy:  https://bit.ly/2a5bkG9)!!  Thanks for sharing :D  

  5. This looks awesome!! I’m trying to get more into salads myself, because let’s be honest– it’s that time of year (who craves a salad in the winter?!). Unfortunately, I can never actually ~just~ throw one together. Thanks for the recipe, this should make grocery shopping for salad ingredients a little easier! :)

  6. LOVE! Artichokes are my new obsession, so I can’t wait to try them in this! Thanks for the inspiration!

    – MAK

  7. Salad was refreshing, tasty, and so easy to make. This will be a staple in my home. Went the extra mile and made the dressing with the vinegar and I truly enjoyed the taste. Thank you for all of your fantastic recipes!!

  8. I made this a few weeks ago, so good!

  9. Are the artichokes marinated or plain?

  10. Hi :)
    I’d love to make this during meal prep, how long would this keep in the fridge ?I assume it would be best if I wouldn’t mix the dressing right away ? Thank you :)

    • Hey Melissa! Without the dressing added to the salad, this should keep in the fridge for a few days. Any longer and the lettuce might wilt. We hope you enjoy!

  11. Loved it. Made it for dinner and everyone enjoyed it.






  12. A big hit with my women friends. And, I who doesn’t like salad dressing because I hate vinegar and mayo, liked the dressing. I left off the red onions because one of my friends does not like them. This recipe is a keeper.






  13. Looks and sounds AMAZING! thinking about serving this to friends this week for lunch. I LOVE avocados on salads, and it’s a must-have for me. But I don’t want to “over-kill” the salad, if you knows what I mean. What are your thoughts about adding avocado? Thank you, Pam

  14. Excellent! Especially loved the dressing!






  15. Easy to make and absolutely delicious! I will definitely be making this a lot this summer! Yummy!!






  16. I just made your vinegarette. It was a bit blah, needed more salt and I added a tsp. of honey. Still flat. I added a few red pepper flakes and it’s better but just ok. Not a show stopper.
    The salad and shrimp are good. Had to leave out the pine nuts. Who can afford them!