Name: Strawberry and Watercress Salad
Yield: 4 servings
Ingredients: 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)

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Photo by Alex Lau, food styling by Rebecca Jurkevich

We paired peppery watercress with bright rhubarb and sweet berries in this spring salad recipe.

Recipe notes