Grind the olives, almonds, capers, and olive oil in a food processor or blender until obtaining a paste.
Season with pepper to taste.
Pour over the mixed greens.
For conservation, it is recommended to store it in a jar in the fridge.
Sweet potato y pomegranate salad
LETTUCE WITH CRUNCHY BACON, STRAWBERRIES AND PARMESAN CHEESE WARM SALAD
Turnip, grapefruit and raspberry salad
Strawberry and pastrami salad
BEANS, AVOCADO AND STRAWBERRY SALAD
Broad bean and blueberry salad
CUCUMBER AND PHYSALIS NOODLES
CLAM SALAD WITH SEAWEED, ROUGH BINDWEED FRUIT & BLUEBERRIES
CAPRESE SALAD WITH BLACKBERRIES
Three-berry salad served with couscous and a honey and lime dressing
