TOMATO, AVOCADO AND ESCAROLE SALAD

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Tomato, Avocado and Escarole Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

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

Steps:

  • 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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