Ingredients
Scale
- 2 cups fresh strawberries, hulled and diced
- 1 cup rhubarb, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 tablespoon honey (or agave syrup)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jalapeño pepper, seeded and minced (optional for heat)
Instructions
- In a medium bowl, combine the diced strawberries and rhubarb.
- Add the finely chopped red onion and cilantro to the bowl.
- Drizzle in the lime juice and honey, then sprinkle with salt and black pepper.
- If you like a bit of heat, add the minced jalapeño pepper.
- Gently toss all the ingredients together until well combined.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled as a topping for grilled chicken or fish, or with tortilla chips.
Notes
- For a sweeter salsa, increase the honey to 2 tablespoons or add a bit of diced mango.
- Substitute fresh mint for cilantro for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Mixing
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 45
- Sugar: 8g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg