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.

Recipe courtesy of Debi Mazar and Gabriele Corcos

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Total:: 10 min
Prep:: 10 min

Yield:: 8 to 10 servings

Level:: Easy

Ingredients

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

Directions

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.

My Private Notes

Name: Debi's Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 8 to 10 servings
Ingredients: 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

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