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.
RICE NOODLES SALAD WITH BLUEBERRY, MUSHROOM AND SOY SAUCE DRESSING
Strawberry and avocado salad
PEAS, 3-CHEESE AND BLACKBERRY SALAD
Tropical salad with blueberries
Chinese salad with physalis
Mixed greens with rough bindweed fruit and Roquefort dressing
SAUTÉED BROCCOLI WITH CARROTS, STRAWBERRIES AND BLUEBERRIES
Clam, Shrimp, and Strawberry Salad
GREEN BEANS OMELETTE WITH PHYSALIS AND CHERRY TOMATO SALAD
Sweet potato y pomegranate salad
