Colorful summer salad with persimmon

Ingredients for 1 servings:

• 1 persimmon, ripe
• 1 small zucchini
• 1 handful of cherry tomatoes
• 1 small shallot(s)
• 2 tsp capers, pickled, possibly more
• ½ bell pepper(s), yellow
• 2 tbsp olive oil, good
• ½ lime(s), the juice
• 2 tbsp sauce (Umeboshi sauce “Ume Su”)
• Salt and pepper, black
• 1 pinch(s) of sugar or syrup
• 2 tsp sauce (apricot sauce from Löwensenf)

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Total time approx. 25 minutes

Fresh leftovers with “Chinese plum”, delicious in any season

Wash the fruit and vegetables and cut them into equal-sized (at least 1 x 1 cm) pieces, leaving them unpeeled, and cut the peeled shallot into thin half rings. Mix everything loosely in a bowl. For the sauce, combine the remaining ingredients and season to taste. Raspberry vinegar, for example, can be used instead of umeboshi. Combine the sauce and fruit and vegetable mixture, then let it rest for about 10 minutes, cold or at room temperature. Don’t overmix, as this will make the salad more moist. Tastes great with pan-fried dishes (meat or seitan). Or as a healthy dinner on its own without a side dish.