Tomato, Avocado and Escarole Salad
"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
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.
