Tomato, Avocado and Escarole Salad

By margiekyle

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

Preparation

Step 1

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.