Tomato, Avocado and Escarole Salad

"This light salad is perfect for a day out in the sun."

Total Time:
15 min
Prep:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 8 ounces cherry tomatoes, halved
  • 1/2 cup Castelvetrano olives, quartered
  • 1/4 cup fresh mint, chopped
  • Kosher salt
  • 1 large head escarole, dark green leaves removed, chopped (about 7 cups)
  • 1 tablespoon white balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 avocado, chilled and diced
  • 1/2 cup pine nuts, toasted
Directions
  • Combine the tomatoes, olives, mint and 1/2 teaspoon salt in a large bowl. Add the escarole, vinegar and olive oil and toss gently to coat. Sprinkle in the avocado and pine nuts.

  • Photograph by Ryan Liebe


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Avocado Salad with Lemon, Bacon and Watercress

    Recipe courtesy of Tyler Florence