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.
Broccoli, berries, and avocado salad
Roasted pumpkin slices, baby arugula, shredded mozzarella and pomegranate arils salad
SAUTÉED BROCCOLI WITH CARROTS, STRAWBERRIES AND BLUEBERRIES
GREEN SALAD WITH FRIED GOAT CHEESE & BERRIES
CUCUMBER AND PHYSALIS NOODLES
CHERRY TOMATO SALAD
Farfalle with Dehydrated Blueberries
Celery, pomegranate arils, and avocado salad
LENTILS, STRAWBERRIES & BALSAMIC VINEGAR REDUCTION SALAD
SMOKED EGGPLANT SALAD WITH BELL PEPPER & ROUGH BINDWEED FRUIT
