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

Recipe courtesy of Giada De Laurentiis

From: Food Network Magazine

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Total:: 15 min
Prep:: 15 min

Yield:: 4 to 6 servings

Level:: Easy

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

My Private Notes

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