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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
Photograph by Ryan Liebe
Courtesy of Food Network Magazine
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