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Greek Shrimp Salad


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1 medium russet potato, cut into 1" cubes

2 teaspoons finely chopped fresh oregano or 1/2 teaspoon dried

6 teaspoons lemon juice

2 tablespoons olive oil

1/2 teaspoon flaxseed oil

1 small clove garlic, minced

1/2 pound cooked, peeled, and deveined large shrimp

1/2 small english cucumber, halved lengthwise and sliced

1 cup cherry tomatoes, halved

1/2 small red onion, sliced

3 cups shredded romaine lettuce

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