Cucumber-pineapple salsa with blueberries and mint

Ingredients for 2 servings:

• ½ cucumber(s), organic
• 2 slices pineapple, fresh
• 60 g blueberries
• 1 spring onion(s), slender
• 12 mint leaves
• 1 small chili pepper(s), amount according to taste and spiciness
• ½ tbsp lime juice, more if desired
• ½ tsp honey
• salt and pepper
• 1 tbsp oil

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

goes well with fish and poultry

Rinse the cucumber, halve it lengthwise, and scoop out the seeds with a teaspoon. Finely dice the cucumber. Remove the skin and hard core from the pineapple and dice the flesh. Rinse the blueberries and drain well. For the dressing, clean and rinse the spring onions and slice them into thin rings. Slice the mint leaves into strips. Deseed the chili pepper and dice very finely. Mix the lime juice with honey, salt, and pepper, whisk in the oil, and add the spring onions, mint, and chili peppers. Mix the cucumber and pineapple cubes and the blueberries with the dressing, let it sit for about 30 minutes, and season to taste.