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.
Photo Credit: Elizabeth Newman
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20190103_225453_10358_1069248.jpeg
Prep Time
minutes
Total Time
minutes
Cooking Level
Beginner
Serving size:
Serves 4 to 6
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
Instructions:
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.
Article by Giada De Laurentiis
Absolutely delicious. Followed recipe exactly.
So yummyüòç
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