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
Save Recipe

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

  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.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Chef's Salad

Steak Salad

Quick Italian Salad

Quick-Marinated Cherry Tomato Salad

Main Challenge: Roasted Tomato and Red Chili Soup

Tomato, Avocado and Escarole Salad

Emerald City Salad - Panzanella Salad

Mexican Salad

🤤 More Drool-Worthy Recipes