Raw Tostadas with Spicy Strawberry Avocado Salad and Cilantro Relish
- Prep10 mins
- Servings4
Makini Howell
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
Ingredients
- 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)
Nutrition
Per serving:
- calories282
- protein5g
- fat16g
- carbs36g
- sugar8g
- fiber13g
- sodium121mg
Directions
01
In large bowl, mix strawberries, jicama, chopped cilantro, jalapeño, lime juice and avocados. Season to taste with salt and pepper.
02
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.
