Strawberry and Watercress Salad
['1/2 medium rhubarb stalk, very thinly sliced on a diagonal', '6 oz. strawberries, hulled, halved, sliced if large', '2 Tbsp. fresh lemon juice', '2 tsp. honey', '1 bunch watercress, tough stems removed', '1/2 cup basil leaves', '1/2 cup cilantro leaves with tender stems', '2 scallions, thinly sliced on a diagonal', 'Kosher salt', 'Crushed red pepper flakes', '2 Tbsp. extra-virgin olive oil', 'Poppy seeds (for serving)']
Toss rhubarb, strawberries, lemon juice, and honey in a medium bowl to combine.
Arrange watercress, basil, and cilantro on a platter, then scatter scallions over. Season with salt and sprinkle with red pepper flakes. Spoon berry mixture and juices over; drizzle with oil and sprinkle with poppy seeds.
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