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.
Strawberries, fresh mozzarella and greens salad
Mixed greens with rough bindweed fruit and Roquefort dressing
CUCUMBER AND PHYSALIS NOODLES
ROASTED EGGPLANT, ZUCCHINI, ONION AND BELL PEPPER SALAD WITH PHYSALIS
Physalis and mushroom quinotto
BAKED EGGS, GOAT CHEESE AND STRAWBERRY-STUFFED AVOCADO (KETO)
Three-berry salad served with couscous and a honey and lime dressing
PEAS, 3-CHEESE AND BLACKBERRY SALAD
ROASTED MANGO SALAD WITH STRAWBERRIES AND BLUEBERRIES
Strawberry and pastrami salad
