Tomato, Avocado and Escarole Salad

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

One 8-ounce container cherry tomatoes, halved

1/2 cup pitted castelvetrano olives, quartered 

1/4 cup fresh mint leaves, chopped 

1/2 teaspoon kosher salt 

1 large head escarole, dark green leaves discarded, remaining leaves chopped into bite-size pieces 

3 tablespoons extra-virgin olive oil 

1 tablespoon white balsamic vinegar 

1 avocado, chilled and diced 

1/2 cup toasted pine nuts 

Directions

  1. In a large bowl combine the tomatoes, olives, mint and salt. Add the escarole, oil and vinegar and toss gently to coat. Sprinkle in the avocado and the pine nuts, then serve.

Two-Ingredient Pizza Dough

Two-Ingredient Banana Pancakes

Escarole and Bean Soup

Garden Vegetable Soup

Avocado Toasts