Summer salad

Ingredients for 2 servings:

• 2 portions of leaf lettuce
• 250 g cocktail tomatoes
• 1 cucumber(s)
• 4 spring onions
• 25 g pine nuts
• e.g. Parmesan
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• salt and pepper

Instructions

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

simple and vegetarian

Wash the lettuce and vegetables and cut into bite-sized pieces. Place all the vegetables in a bowl and set aside. For the dressing, mix 2 tablespoons of balsamic vinegar and 2 tablespoons of vinegar, then season. Tip: I like to add the juice of 1 lime; it tastes even fresher. Add the dressing to the salad and toss to combine. I recommend letting the salad stand for half an hour; then it will have a chance to marinate and the flavor will be much more intense. Toast the pine nuts in a pan without any fat. Coarsely grate the Parmesan cheese. Once the salad has marinated, arrange it on a plate. Sprinkle the Parmesan cheese and pine nuts over the salad. Tip: If you like, you can also fry some chicken strips, etc., and serve it with the salad.