Tomato, Avocado and Escarole Salad

"This light salad is perfect for a day out in the sun."
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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 to 6 servings
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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


  1. 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.