Tomato, Avocado and Escarole Salad

Name: Tomato, Avocado and Escarole Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
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

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

Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 to 6 servings

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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

Courtesy of Food Network Magazine