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Safari Dried Fruits and Nuts are nature's gifts to us and every time we add a handful of dried fruits or nuts to our baking and cooking, we add nature’s colour, flavour and healthy goodness. As they say: more fruit … more nuts … more taste!

Avo & Ham Salad with Raisin Vinaigrette


  • 15 ml wholegrain mustard
  • 30 ml red wine vinegar
  • 90 ml olive oil
  • 15 ml brown sugar
  • salt and freshly-milled black pepper
  • 125 ml Safari Seedless Raisins
  • 1 x pillow bag of your favourite salad leaves
  • 2 large, ripe avocados, cut into medium slices
  • lemon juice
  • 250 ml mung bean sprouts
  • 150 g best-quality Gypsy ham, sliced into thin strips
  • 6 whole spring onions, sliced into julienne strips
  • 65 ml coarsely-chopped mint leaves
  • to garnish: whole mint sprigs


Make the raisin vinaigrette first. In a medium screw-top jar place the mustard, vinegar, oil and sugar and then screw the top on. Shake the jar until the mixture is thick and emulsified. Remove the top of the jar, season the vinaigrette to taste with salt and pepper, then add the raisins. Screw the top on again, shake a few times and then set aside for an hour or until the raisins are plump and juicy.

Now line a platter or individual salad dishes or bowls with the salad leaves. Sprinkle the avocado slices with lemon juice, arrange on top of the salad leaves and season to taste with salt and black pepper.

Arrange the bean sprouts and ham on top of the salad, tuck in the spring onions strips and sprinkle with the chopped mint. Drizzle with the vinaigrette, garnish with whole mint sprigs and serve.

Serves 4 6 depending on the course