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
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.