Artichoke Cauliflower Shrimp Ensalata Recipe

A vibrant and refreshing Artichoke Cauliflower Shrimp Ensalata! This recipe combines tender cauliflower, marinated artichoke hearts, juicy shrimp, and Kalamata olives in a zesty lemon vinaigrette. Perfect as a light main course for two or a delightful side salad for four. The key is to keep the cauliflower perfectly crisp – don't overcook! Get ready for a burst of Mediterranean flavors in under 30 minutes.

Prep Time 15 mins
Cook Time 20 mins
Calories 546.8 kcal
Protein 58g
Rating 5.0 (1 Reviews)
Artichoke Cauliflower Shrimp Ensalata 79

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke Cauliflower Shrimp Ensalata

  • 1 medium head cauliflower
  • 1 (14 ounce) can water-packed artichoke hearts
  • 1/2 cup pitted Kalamata olives
  • 1 cup cooked shrimp
  • fresh lettuce leaves
  • lemon wedge for garnish
  • 2 tablespoons lemon juice
  • Fresh Parsley, 0 (not used in recipe)
  • 1/4 cup extra virgin olive oil
  • Green Onions, 0 (not used in recipe)
  • 1 tablespoon red wine vinegar
  • Sugar, 0 (not used in recipe)
  • Dried Thyme, 0 (not used in recipe)
  • 1/4 teaspoon salt, 1/4 teaspoon black pepper, plus more to taste
  • Ground Red Pepper, 0 (not used in recipe)

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How to Make Artichoke Cauliflower Shrimp Ensalata

  1. Steam 1 medium head of cauliflower cut into florets for 5 minutes until crisp-tender. Immediately rinse under cold water to stop the cooking process and cool completely.
  2. In a small bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Slowly whisk in 1/4 cup extra virgin olive oil until emulsified. (Alternatively, for a smoother dressing, blend the vinaigrette ingredients in a blender until smooth.)
  4. In a large bowl, gently toss the cooled cauliflower florets with 1 (14-ounce) can artichoke hearts (drained and quartered), 1/2 cup Kalamata olives (pitted and halved), and 1 cup cooked shrimp (peeled and deveined). Season with salt and pepper to taste.
  5. Arrange the cauliflower mixture on individual plates atop fresh lettuce leaves.
  6. Chill the salad for at least 15 minutes to allow the flavors to meld.
  7. Before serving, drizzle the lemon vinaigrette over the salad or serve it on the side. Garnish each plate with a lemon wedge or a sprinkle of fresh oregano.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

38g

Fat

28g

Carbs

7g