green salad with toasted dates and strawberry dressing

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 ?

Greens with toasted dates and strawberry dressing

  • Servings: 2
  • Difficulty: easy
  • Print


• Greens- Spinach and Arugula – 3 handfuls

• Red Radishes – 5 -6 sliced

• Fresh Strawberries – 10 sliced

• 1 cup Mung sprouts

• 1/2 cup shelled edamame

• 1/2 cup slivered almonds

• 1/2 cup chopped Medjool dates


• Fresh Strawberries – 5

• Dijon mustard – 1 tbsp

• Rice vinegar – 2 tbsp

• Umeboshi – 1/2 tsp

• Maple syrup – 1tbsp

• Salt and sprinkle of water if needed


• Toast the dates on a dry pan for 2 -3 minutes – you should be able to smell the slight caramelization.

• Toast the almonds for a couple of mins

• Blend all the ingredients for the dressing adjusting to your taste

• Assemble the greens and top with radishes, sprouts and strawberries.

• Add the dates and almonds and top with the dressing.

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

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