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.
SAUTEED ASPARAGUS WITH BLACKBERRY BUTTER (KETO)
Clam, Shrimp, and Strawberry Salad
ROASTED EGGPLANT, ZUCCHINI, ONION AND BELL PEPPER SALAD WITH PHYSALIS
CUCUMBER AND PHYSALIS NOODLES
Peach, mixed greens, and blackberry salad
Chicken and cherries green salad
Cucumber, blackberry, and blueberry salad
STRAWBERRY PICO DE GALLO WITH NACHOS
Ensalada baby espinaca y frutillas
Cabbage and pomegranate salad
