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

Tomato, Avocado and Escarole Salad, Credit: Elizabeth Newman

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.

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