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.
Physalis and mushroom quinotto
CLAM SALAD WITH SEAWEED, ROUGH BINDWEED FRUIT & BLUEBERRIES
Arugula, roasted pumpkin, and blueberry salad
Clam, Shrimp, and Strawberry Salad
Strawberry and pomegranate salad
Three-berry salad served with couscous and a honey and lime dressing
CHICKEN AND BERRIES SALAD WITH YOGURT
CHICKEN WITH POMEGRANATE AND WHOLE WHEAT PASTA SALAD
Turnip, grapefruit and raspberry salad
Cobb salad with raspberries and blackberries
