Today is the first day that spring was at its peak and summer was trying to push through. I can see my seedlings sprouting through the earth eagerly reaching for the sun. The birds this year have been in abundance and start their crazy chirping at 4 am – I do not mind. Gratitude for life is everyday but this particular time just in the vortex of spring and summer brings deep thankfulness in my heart.

This is my thankfulness salad 🙂

I had seen a recipe on a blog I follow from Hadia  where she had used fried dates and this recipe was inspired by her use of dates. I have roasted the dried Medjool dates for a few minutes on a dry pan and toasted the almonds in the same.

The greens are spinach and some arugula ( any greens should be fine).

The fresh radishes are the first harvest from my garden and the moong sprouts are home made. The dressing is a strawberry concoction where I have not used any oil. It is a blend of strawberries, Dijon mustard, rice vinegar, maple syrup and Umeboshi paste. The recipe has the guidance for the quantities but I would recommend you adjust to your taste. The plum paste is very tart and salty so be careful.

Sharing a beautiful poem by Habba Khatoon the great mystic poet that had a tremendous influence on the culture in Kashmir

Rain has come , and fields and fruit trees sing,
Spring has come , and Love , the Lord of Spring,
Dandelions have lifted up their faces,
Cold has gone and every wintry thing !
Forget-me-not the forest graces,
Iris and the lily spring will bring.
Gather violets, O Narcissus,
Winter’s ashes from our door I fling !
The water bird the lake embraces,
How can frost upon your petals cling ?

For my friends Angie and Laurena and everyone else at Fiesta Friday – hope you enjoy this vegan salad.