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Tomato, Avocado and Escarole Salad
Category
Salad
Prep Time
15 minutes
Ingredients
- 1 8 ounce container cherry tomatoes, halved
- 1/2 cup pitted castelvatrano olives (quartered)
- 1/4 cup mint (chopped)
- 1/2 teaspoon kosher salt
- 1 large head escarole (dark green leaves removed, remaining leaves chopped into bite sized pieces)
- 1 tablespoon white balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 avocado (chilled and diced)
- 1/2 cup toasted pinenuts
Instructions
- As seen on: Giada in Italy, Episode 10. Bocce Ball Picnic.
- In a large bowl combine the tomatoes, olives, basil and salt. Add the escarole, white balsamic and olive oil and toss gently to coat. Sprinkle in the avocado and the pinenuts.
Nutrition
Nutrition
- per serving
- Calories
- 224
Amount/Serving
% Daily Value
- Carbs
- 8 grams
- Protein
- 3 grams
- Fat
- 21 grams
- Saturated Fat
- 3 grams
- Sodium
- 390 milligrams
- Fiber
- 6 grams
- Sugar
- 1 grams
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