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Tomato, Avocado and Escarole Salad

This salad is full of some of my favorite things: tomatoes, avocados and pine nuts! A simple vinaigrette with mint gives it a great bright freshness.
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Tomato, Avocado and Escarole Salad

Category

Salad

Servings

6

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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Vegetarian

2 reviews & comments

  • Author's avatar image
    Marylou Sanker

    Absolutely delicious. Followed recipe exactly.

  • Author's avatar image
    Annette Yorke

    This salad is SO delicious. I made it after seeing Giada prepare and share on The Rachael Ray Show, it’s one of my new favorites! Thanks Giada

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