blackberries on a platter with salad greens and shrimp
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Shrimp Salad with Blackberries, Prosciutto and Mixed Greens with Homemade Apricot Vinegar

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This shrimp salad has a special ingredient: Homemade Apricot Vinegar. Making this fruit infused vinegar is simple and the uses for this condiment are endless. Here, I paired the apricot vinegar with a simple summer salad packed with juicy, plump shrimp, salty prosciutto and mixed powerhouse baby greens lettuce mix.

I wanted a salad with both sweet and sour flavor notes that packed in protein, fruit, vegetables, plus a nutty crunch that could be eaten as a satisfying main course. The use of fruit vinegar to dress the salad and bind the flavors together made sense here. I used my roasted apricot vinegar to mix up a quick vinaigrette as a salad dressing for this healthy dinner option.

blackberry fruit, mixed greens and shrimp salad with apricot vinegar
This Healthy Salad Comes Together with a Drizzle of Apricot Vinegar on top.

Popping blackberry juices and salty prosciutto made this salad savory, sweet and salty all in a mouth full. I enjoyed this salad on a hot summer day, it was the perfect early dinner, the apricot vinegar and sliced cucumbers added a cooling effect to the dish.

I boiled the shrimp earlier in the day and peeled before storing in the refrigerator to top the salad later. Prepping the ingredients earlier in the day, made my simple salad supper that much easier to throw together after coming indoors from the heat on the day. I also pre-chopped the pistachios and stored them in an airtight container. Note the below recipe already has instructions for these items chopped or cooked.

bottle of apricot vinegar held in a hand with apricot pieces surrounding in background
Apricot Vinegar

Check Out My Homemade Apricot Vinegar Recipe Here.

Apricot Vinegar Recipe

If you don’t want to make your own fruit infused vinegar for this salad, you can always purchase this from a specialty store or order online. Either way, don’t skip dressing the salad with this fruity vinaigrette, it really does bind all of the ingredients together and finishes the dish of beautifully.

This salad is summer on a plate and was perfect for me to nibble on after a day spent in the hot sun. I enjoyed this healthy dinner with ice cold, mint infused water. If you want, serve this with some bread or croutons on the side. I personally think the pistachios add more than enough crunch.

I served this salad with the topping elements separated on a platter, and the vinaigrette on the side. A placed a big bowl of mixed greens, (purslane, baby kale, spinach, mizuna, baby gem) on the table and dinner was served. I loved the ease of this meal because there was something for everyone on the platter and my family could take the salad toppings they wanted more or less of adding even more of a relaxed feel to this easy summer supper. No complaining about unwanted ingredients, no yelling of “dinner’s ready!” just a simple, lazy grab when you feel it like meal that was hit the spot and was perfect for a hazy summer evening.

A Perfect Summer Meal, Served with Cold Mint Water and a Sweet Flower Arrangement.
table set with shrimp, blackberry, shrimp and mixed greens on plates. With bottle of mint water and vase of daylily  flowers
shrimp and fruit, blackberries, apricots with cucumber and prosciutto on a bed of mixed greens on a white platter

Shrimp Salad with Fruit, Mixed Greens, Prosciutto and Apricot Vinaigrette

A summery mix of tart apricots, juicy blackberries, crisp cucumbers, salty prosciutto and plump shrimp dressed with homemade apricot vinaigrette. This salad can be served as a filling dinner during those hot summer months and is a satisfying meal for the whole family. Feel free to add or remove any ingredients due to allergies, exedra…
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course dinner
Cuisine American
Servings 4 people
Calories 311 kcal

Ingredients
  

Shrimp and Fruit Salad with Mixed Greens

  • 10 Large Shrimp Cooked, Peeled
  • 1/4 cup Pistachios Roughly Chopped
  • 1 Cucumber Sliced into 1/2 inch rounds
  • 1 pint Blackberries Fresh
  • 1 Apricot Sliced
  • Mixed Greens
  • 5-7 slices Prosciutto
  • Mint Leaves Garnish

Apricot Vinaigrette

  • 1/4 cup Apricot Vinegar
  • 1/4 cup Olive Oil extra virgin
  • 1 tsp Sugar
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Mix up the vinaigrette by combining the vinegar, olive oil, sugar, salt and pepper and pour into a container to store.
  • Arrange sliced fruit and berries on platter with vegetables. Roll prosciutto or slice into strips and arrange on the platter along with the shrimp with the rest of the salad ingredients. Sprinkle pistachio nuts and mint leaves (if using) over the top.
  • Serve the salad with extra baby greens on the side and the vinaigrette.

Nutrition

Serving: 4 servingsCalories: 311kcalCarbohydrates: 18gProtein: 12gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 70mgSodium: 354mgPotassium: 477mgFiber: 8gSugar: 9gVitamin A: 601IUVitamin C: 29mgCalcium: 83mgIron: 2mg
Keyword apricot vinegar, fruit, mixed greens, salad, shrimp
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5 Comments

      1. I will post tomorrow. I wish for a special delivery of this salad! WOW. Your recipes and photos are a perfect mix. It pulls you into the table and you’re ready to eat. 🙂

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