After eight days of nothing but juice, my husband and I finally broke fast.

It was nice to finally bite into something again! To celebrate, we had a raw dish – Strawberry, jicama and avocado salad with cilantro tofu relish – except I couldn’t find jimaca, so I used daikon instead. Yum! The recipe came from Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro (you can read my book review here). I was a little concerned that I wouldn’t be able to find any ripe strawberries – I mean, it is still winter. But as if to reward me for a job well done, my local co-op not only had juicy, ripe organic strawberries – but they were on sale! I took it as a sign and snapped up a large container full.

Oh, how I love strawberries!

Ingredients:

For the strawberry salad mixture

• 1 lb strawberries
• 8 oz. Jicama (or daikon)
• 1/2 cup cilantro, cut into strips
• 1 tsp minced jalepeno
• Juice of 1 lime
• 1 avocado chopped
• Cumin
• Paprika
• Sprouted grain tortillas (optional)

For the cilantro tofu relish

• 1 package silken firm tofu (Island Springs or any national tofu brand)
• 1 tsp ground coriander
• 2 cloves chopped garlic
• 1 tsp salt
• 1/4 cup olive oil
• 2 tsp coconut sugar
• 2 tsp fresh lime juice
• 1/4 cup chipped cilantro

Directions:

• For the strawberry salad mixture, mix all ingredients except for cumin and paprika, set aside.
• For the cilantro tofu relish, crumble the tofu into pieces in a large bowl. Add the the coriander, garlic, salt, olive oil, coconut sugar, lime juice and cilantro. Mix into a relish like consistency.
• If using, place one tortilla on plate. Add a couple spoonfuls of cilantro tofu relish. Top with strawberry salad mixture and sprinkle with cumin and paprika. Garnish with cilantro and lime wedges.
• Enjoy!