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Tomato, Avocado and Escarole Salad

Tomato, Avocado and Escarole Salad
PREP TIME
15 min
YIELDS
4 - 6 servings

A simple salad featuring Italian Castelvetrano olives, fresh mint, toasted pine nuts, diced avocado, cherry tomatoes and leafy escarole.

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Ingredients

1
(8-oz) container cherry tomatoes, halved
½
cup pitted Castelvetrano olives, quartered
¼
cup fresh mint leaves, chopped
½
tsp kosher salt
1
large head escarole, dark green leaves discarded, remaining leaves chopped into bite-sized pieces
3
Tbsp extra-virgin olive oil
1
Tbsp white balsamic vinegar
1
avocado, chilled and diced
½
cup toasted pine nuts
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Directions

Step 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.

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