Tomato, Avocado and Escarole Salad

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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