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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 1 8 ounce container cherry tomatoes, halved1/2 cup pitted castelvatrano olives (quartered)1/4 cup mint (chopped)1/2 teaspoon kosher salt1 large head escarole... giadzy.com

Tomato, Avocado and Escarole Salad

20190103_225453_10358_1069247.jpeg20190103_225453_10358_1069248.jpeg
  • 8 ounces cherry tomatoes, halved
  • 1/2 cup Castelvetrano olives, quartered
  • 1/4 cup fresh mint, chopped
  • Kosher salt
  • 1 large head escarole, dark green leaves removed, chopped (about 7 cups)
  • 1 tablespoon white balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 avocado, chilled and diced
  • 1/2 cup pine nuts, toasted
Serves 4 to 6

Combine the tomatoes, olives, mint and 1/2 teaspoon salt in a large bowl. Add the escarole, vinegar and olive oil and toss gently to coat. Sprinkle in the avocado and pine nuts.

Tomato, Avocado and Escarole Salad

Photo of lizzynewm

Recipe by Giada De Laurentiis

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

Serves: 
6
Cooking Level: Beginner
Prep Time
15 minutes
Cook Time
Inactive Time
Total 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:

Calories: 224kcal | Carbohydrates: 8g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Sodium: 390mg | Potassium: 490mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1815IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tomato, Avocado and Escarole Salad

Photo Credit: Elizabeth Newman

20190103_225453_10358_1069247.jpeg20190103_225453_10358_1069248.jpeg
20190103_225453_10358_1069247.jpeg
20190103_225453_10358_1069248.jpeg

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

Serves: 
6
Cooking Level: Beginner
Prep Time
15 minutes
Cook Time
Inactive Time
Total 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:

Calories: 224kcal | Carbohydrates: 8g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Sodium: 390mg | Potassium: 490mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1815IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Gluten Free
Vegetarian

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