Tomato, Avocado and Escarole Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 215
- Total Fat
- 21
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 246
- Total: 15 min
- Active: 15 min
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
- 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.