Cherry and Spring Onion Salsa

Ingredients

• 1 small red spring onion bulb and greens
• 3 tablespoons lemon juice, or more to taste
• 1 ½ cups pitted cherries, or about 8 ounces
• 1 teaspoon finely chopped chives
• 1 tablespoon finely chopped parsley
• 1 small jalapeño, seeded and finely chopped
• 5 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    125 calories; 11 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 0 grams protein; 194 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 8 servings

Preparation

1. Finely dice spring onion bulb and greens. Place 3 tablespoons diced bulb and 1 tablespoon greens in a small bowl and pour lemon juice over them. Set aside for 10 minutes to macerate.
2. Halve the cherries and slice into slivers. Place cherries, herbs, jalapeño, olive oil and salt in a medium-size bowl and stir to combine.
3. Add onion and greens, taste and add more salt and lemon juice if needed.
4. Let the salsa sit for at least 5 minutes to meld flavors.

• Salsa can be spooned over flaky fish, like halibut, or grilled pork or duck.

15 minutes