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.
White cheese, pomegranate, and basil-filled avocado
CHICKEN WITH POMEGRANATE AND WHOLE WHEAT PASTA SALAD
CUCUMBER AND PHYSALIS NOODLES
Strawberry and lettuce salad with olive tapenade
CAESAR SALAD WITH RASPBERRIES
Tropical salad with blueberries
Cucumber and blueberry salad
Wild rice salad with lemon and physalis dressing
Spinach, caramelized walnuts, and ricotta salad
RICE NOODLES SALAD WITH BLUEBERRY, MUSHROOM AND SOY SAUCE DRESSING