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Photo Credit: Elizabeth Newman

Tomato, Avocado and Escarole Salad

Name: Tomato, Avocado and Escarole Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Italian
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

15 MINPrep Time

6Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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.

Tomato, Avocado and Escarole Salad

Prep Time

15 minutes

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

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.

dairy free

gluten free

vegan

vegetarian

2 comments

Marylou Sanker - Jun 09

Absolutely delicious. Followed recipe exactly.
Annette Yorke - Jun 09

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