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
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!