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.




Tomato, Avocado and Escarole Salad
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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:






Photo Credit: Elizabeth Newman
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