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Photo Credit: Elizabeth Newman

Tomato, Avocado and Escarole Salad

I love this tomato, avocado and escarole salad for warmer days. Escarole is a bitter leafy green that's popular in Italian cuisine. The sweet cherry tomatoes, creamy avocado and salty castelvatrano olives offset the bitterness and create a beautiful medley of flavors. It's all tied together with with a simple white balsamic vinaigrette. For such a simple salad, it packs a ton of flavor into each bite.

Salads don't have to be boring! Additions like avocado, mozzarella, meat or fish give them more flavor and substance. My favorite Italian salad recipes work great as a side dish or light meal. 

 

 
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Tomato, Avocado and Escarole Salad

Category

Salad

Prep Time

15 minutes

Calories

224

Author:

Giada De Laurentiis

Image of Tomato, Avocado and Escarole Salad

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

  1. As seen on: Giada in Italy, Episode 10. Bocce Ball Picnic.
  2. 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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