Pineapple, pepper and onion salad

Ingredients for 1 servings:

• 200 g pineapple, fresh
• 150 g bell pepper(s), red
• 150 g bell pepper(s), yellow
• 100 g onion(s), red
• 100 g mushrooms, brown
• 100 g zucchini
• 1 garlic clove(s)
• 50 g olives, black
• 1 lemon(s)
• 3 tsp balsamic vinegar (pear balsamic vinegar), alternatively white balsamic vinegar
• 3 tbsp olive oil, mild
• 4 lemon balm leaves, fresh
• 3 mint leaves, fresh
• ½ rosemary sprig(s)
• 1 sprig of oregano, fresh
• e.g. chili pepper(s), alternatively chili flakes
• n. B. Sea salt and pepper, black, freshly ground

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 15 minutes

refreshing, vegetarian summer salad, grilled side dish

Prepare the salad dressing: Deseed the chili pepper and slice into very fine strips. Slice the lemon balm and mint into very fine strips. Tear the oregano leaves into small pieces. Chop the rosemary very finely. Wash the lime in very hot water, grate the zest, and then squeeze out the juice. Combine the lime juice and grated zest with balsamic vinegar and olive oil in a mug or similar container. Add the herbs and mix everything together. Season the dressing with sea salt, pepper, and chili to taste. For the salad, peel the pineapple, remove the core, and finely dice the fruit. Peel the bell peppers (you can use them with the skin on if you like!) and slice them into fine strips. Peel the onion and slice them into very fine, thin strips. Clean the mushrooms and finely slice or slice the heads. First, thinly slice the zucchini and then cut them into strips or julienne them. Peel the garlic clove and chop it very finely. Combine everything in a large bowl with the black olives. Pour the dressing over the ingredients and mix everything together. Refrigerate the salad and let it marinate for at least 30 minutes. Taste and adjust the seasoning if necessary before serving.