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
Ingredients• 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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