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.
MOZZARELLA, CHERRY TOMATO, BASIL AND BLACKBERRY BROCHETTES (KETO)
Sweet potato y pomegranate salad
STRAWBERRY, ARUGULA AND MOZZARELLA SALAD
Three-berry salad served with couscous and a honey and lime dressing
SPINACH AND POMEGRANATE SALAD
White cheese, pomegranate, and basil-filled avocado
CAESAR SALAD WITH RASPBERRIES
Baby spinach salad with strawberries and balsamic vinegar-mustard dressing
SALMON WITH BLACK LENTILS AND BLUEBERRIES
Thai salad with raspberry dressing in a jar