Shrimp Salad with Blackberries, Prosciutto and Mixed Greens with Homemade Apricot Vinegar
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.

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.
Check Out My Homemade Apricot Vinegar Recipe Here.
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.

This salad has stolen my heart. All the things I love with that smooth taste of Apricot. I want to reblog, the community will love this one, is that cool? 🙂
Ofcourse! And yes the salad was as delicious as the photos!
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. 🙂
what a great dinner idea! Think I should try making the apricot vinegar!!
You should! It’s very easy and has a ton of uses, but its really good on this salad