The key to good salsa is to chop the fruit and vegetables into pieces that are about the same size — smallish ¼ inch cubes. Excellent with grilled pork or roast chicken.
- 2 stalks rhubarb, trimmed and cut into small cubes
- 2 stalks celery, trimmed and cubed
- ½ c cubed cucumber (if desired)
- 1-2 green onions or fresh chives, chopped fine
- 1 handful parsley, chopped fine
- 1-2 leaves fresh thyme, chopped fine
- 1-2 leaves fresh basil chopped fine
- 1 T fruity extra virgin olive oil
- squeeze lemon juice (approx 1 t)
- squeeze fresh orange juice (approx 1 t)
- sea salt and freshly cracked black pepper
Toss the rhubarb, celery, green onion, cucumber (if using), parsley, onion and fresh herbs together with the oil in a medium bowl. Squeeze citrus over, tasting as you go for balance. Season to taste. Let sit at room temperature for at least ½ hour to blend flavours.