Celery – Pineapple – Salad

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

1 bunch celery, cleaned, washed
1 half pineapple, fresh, peeled
1 small onion (s)
Salt and pepper, freshly ground
2 tablespoon balsamic vinegar, white
4 tablespoon oil
1 tablespoon, leveled pepper, pink berries

Instructions

Cut the stalks of the celery into approx. 2 cm thick slices and blanch them in salted water, they should stay firm to the bite. In the meantime, cut the fresh pineapple into 2 cm cubes and finely chop the onion. Let the drained celery pieces cool slightly and mix with the pineapple and onions. Salt, pepper and mix with vinegar and oil. Mix in the pink pepper berries and finely chopped tender celery leaves for decoration and a spicy taste. Instead of fresh pineapple, a small tin of pineapple (in pieces) can be used as an alternative.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.