Cherry and Spring Onion Salsa
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small red spring onion bulb and greens
- 3tablespoons lemon juice, or more to taste
- 1½cups pitted cherries, or about 8 ounces
- 1teaspoon finely chopped chives
- 1tablespoon finely chopped parsley
- 1small jalapeño, seeded and finely chopped
- 5tablespoons extra virgin olive oil
- ½teaspoon kosher salt
Nutritional analysis per serving (6 servings)
127 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 1 gram protein; 145 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Add onion and greens, taste and add more salt and lemon juice if needed.
- Step 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.
Private Notes
Comments
This is quite good, and the colors are beautiful. The cherries I used turned out to not be very sweet. I added a bit of sugar and it brought out their flavor, balancing the onions and jalapeño perfectly.
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