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.
CAESAR SALAD WITH RASPBERRIES
Ensalada baby espinaca y frutillas
RED CABBAGE AND CARROT SALAD WITH DRIED STRAWBERRIES AND BLUEBERRIES
ROASTED CAULIFLOWER AND BROCCOLI WITH TAHINI AND POMEGRANATE
Three-berry salad served with couscous and a honey and lime dressing
Mixed greens with blackberry vinaigrette
Arugula, radish and strawberry salad with balsamic vinaigrette
COLD RICE, FETA CHEESE AND BLUEBERRY SALAD
Baby spinach salad with strawberries and balsamic vinegar-mustard dressing
White cheese, pomegranate, and basil-filled avocado