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Broccoli & Date Salad

ServesServes 4 - 6
Cooking timeCooking Time:
Prep Time:


  • 100 g SAFARI Pitted Dates, broken into large pieces
  • 100 g SAFARI Flaked or Whole Blanched Almonds, toasted
  • 500 g small broccoli florets
  • 125 ml bought vinaigrette salad dressing
  • 125 ml sweet chili sauce
  • 45 ml finely chopped onion
  • 250 ml baby spinach leaves or tatsoi
  • salt and freshly-milled black pepper


  1. Cook the broccoli until just done but still quite crisp, known as el dente.
  2. Immediately rinse under cold water and drain well.
  3. Pat dry thoroughly, place in a glass bowl and set aside.
  4. Place the dates in a small saucepan and add the dressing and chili sauce.
  5. Heat gently, remove from heat and pour over the broccoli.
  6. Add the almonds and onion.
  7. Toss lightly and set aside to cool completely before adding the spinach or tatsoi.
  8. Season to taste and toss well.
  9. Serve as a starter or side dish.

Chefs Hint: Try a sprinkling of SAFARI Pecan Nuts

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