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Raw Tostadas with Spicy Strawberry Avocado Salad and Cilantro Relish

  • Prep10 mins
  • Servings4


Raw Tostadas with Spicy Strawberry Avocado Salad and Cilantro Relish

Strawberries make a sweet splash against the spicy jalapeño and cooling jicama in this recipe, standing in for more traditional tostada flavors like avocado and lime. The raw tortillas make for a different texture than the usual crisped version—one that’s fun to try out.


Raw Tostadas with Spicy Strawberry Avocado Salad and Cilantro Relish

  • Prep10 mins
  • Servings4


  • 1 lb strawberries, hulled and halved (or quartered, if large)
  • 8 oz jicama, peeled and diced (about 1 cup)
  • 1/2 cup chopped fresh cilantro, both stems and leaves, plus 4 sprigs for garnish
  • 1 tsp minced jalapeño
  • 2 medium limes, 1 juiced and 1 cut into 4 wedges
  • 2 medium avocados, peeled, pitted and diced
  • Sea salt and freshly ground pepper, to taste
  • 4 - 6 inch raw sprouted corn tortillas
  • 1/8 tsp paprika
  • 1/8 tsp ground cumin (optional)
  • 1/4 cup Cilantro Soy Relish (recipe here)


Per serving:

  • calories282
  • protein5g
  • fat16g
  • carbs36g
    • sugar8g
    • fiber13g
  • sodium121mg



In large bowl, mix strawberries, jicama, chopped cilantro, jalapeño, lime juice and avocados. Season to taste with salt and pepper.


Place a tortilla on each of 4 plates and spoon 3/4 to 1 cup of the strawberry mixture on top. Sprinkle with paprika and cumin, if using. Add 1 Tbsp of cilantro relish to each. Top with a cilantro sprig and a lime wedge.


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This recipe is part of the Behold: A vegan empire collection.



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B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.