Recipe courtesy of Debi Mazar and Gabriele Corcos

Debi's Salad

This salad is the one Debi makes at many of their family gatherings in Tuscany. Avocados are still a novelty in Italy, and many Italians don't usually use them as an ingredient. It's easy to make and is always a crowd pleaser.
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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 8 to 10 servings
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4 small heads green radicchio, washed and dried, or baby romaine or escarole

1 cup cherry tomatoes, cut into pieces

1 ripe avocado, peeled and cut into bite-size pieces

1 red onion, peeled, halved and thinly sliced, such as Tropea

1/2 lemon, juiced

Extra-virgin olive oil, for dressing (about 1/4 cup)

Salt and freshly ground black pepper


  1. Lay out the radicchio leaves in a large bowl or platter. Add the tomatoes, avocados and onions. Lightly dress the salad with the lemon juice and oil. Toss to combine. Sprinkle with salt and pepper. Serve immediately.

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