Cherry and Spring Onion Salsa

Recipe from Samin Nosrat

Adapted by Kim Severson

Total Time
15 minutes
Rating
4(8)
Notes
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Ingredients

Yield:4 to 8 servings
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

124 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 0 grams protein; 136 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

  1. 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.

  2. 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.

  3. Step 3

    Add onion and greens, taste and add more salt and lemon juice if needed.

  4. Step 4

    Let the salsa sit for at least 5 minutes to meld flavors.

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

Ratings

4 out of 5
8 user ratings
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rpbg

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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Credits

Adapted from Samin Nosrat

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