Tomato, Avocado and Escarole Salad

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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