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Parve
Easy
8 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
1 pineapple
2 red bell peppers
1 European cucumber
1–2 shallots (or 1 red onion)
1 sprig mint (bigger leaves if possible)
1 sprig cilantro
juice of 1 lime
juice of 1 lemon (or about 3 tablespoons Gefen Lemon Juice)
2–3 tablespoons Zeta Olive Oil
1 teaspoon kosher salt
1/2 teapoon fresh cracked Gefen Black Pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
Slice off the top and bottom of the pineapple. Saw off the remaining skin. Quarter the pineapple lengthwise. On each quarter, remove the core and slice through lengthwise (creating “planks”).. Dice each pineapple slice into 3/4-inch cubes.
Dice peppers and cucumber into small cubes.
Mince the shallots.
Remove leaves from mint and cilantro, then chop. Combine with all vegetables and pineapple in a mixing bowl.
Prepare the dressing. Whisk together lemon and lime juice, olive oil, salt, pepper, garlic, and onion. Pour over salsa and adjust seasoning to taste.
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