Strawberry and Watercress Salad

Servings: 4


½ medium rhubarb stalk, very thinly sliced on a diagonal

6 oz. strawberries, hulled, halved, sliced if large

2 Tbsp. fresh lemon juice

2 tsp. honey

1 bunch watercress, tough stems removed

½ cup basil leaves

½ cup cilantro leaves with tender stems

2 scallions, thinly sliced on a diagonal

Kosher salt

Crushed red pepper flakes

2 Tbsp. extra-virgin olive oil

Poppy seeds (for serving)



1. Toss rhubarb, strawberries, lemon juice, and honey in a medium bowl to combine.

2. Arrange watercress, basil, and cilantro on a platter, then scatter scallions over. Season with salt and sprinkle with red pepper flakes. Spoon berry mixture and juices over; drizzle with oil and sprinkle with poppy seeds.