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.
Peach, mixed greens and blackberry salad
Three-berry salad served with couscous and a honey and lime dressing
Wild rice salad with lemon and physalis dressing
Strawberries, fresh mozzarella and greens salad
TRI-COLOR QUINOA, SPINACH AND STRAWBERRY SALAD
Cucumber, blackberry, and blueberry salad
Cress, blackberry and goat cheese salad
Thai salad with raspberry dressing in a jar
Roasted pumpkin slices, baby arugula, shredded mozzarella and pomegranate arils salad
Arugula, radish, and strawberry salad with balsamic vinaigrette
