Tomato, Avocado and Escarole Salad

By á-32

Ingredients

• One 8-ounce container cherry tomatoes, halved
• 1/2 cup pitted castelvetrano olives, quartered
• 1/4 cup fresh mint leaves, chopped
• 1/2 teaspoon kosher salt
• 1 large head escarole, dark green leaves discarded, remaining leaves chopped into bite-size pieces
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1 avocado, chilled and diced
• 1/2 cup toasted pine nuts

Details

Servings 6
Preparation time 15mins
Cooking time 15mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

In a large bowl combine the tomatoes, olives, mint and salt. Add the escarole, oil and vinegar and toss gently to coat. Sprinkle in the avocado and the pine nuts, then serve.

Recipe courtesy of Giada De Laurentiis

CATEGORIES:

Tomato

Side Dish

Salad

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