Tomato, Avocado and Escarole Salad

Total Time:
15 min
Prep:
15 min

Yield:
4 to 6 servings
Level:
Easy

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
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.


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    Escarole Salad

    Recipe courtesy of Food Network Kitchen