Escarole salad with tomatoes and avocado

Votes: 2

Time: 15 min.
Complexity: easily
Servings: 4 - 6

Juicy escarole with a slight bitterness is a common addition to healthy Italian salads. A few additional ingredients add a whole new dimension to its flavor. Cherry tomatoes add sweetness, olives a touch of tartness, and mint a refreshing summer flavor. Add diced avocado and crunchy pine nuts to infuse the salad with contrasting textures and make it more filling. Dress everything with a vinaigrette and serve. Perfect for a summer lunch or dinner. This salad keeps well and is perfect for a picnic.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large bunch escarole (dark leaves trimmed), chopped (about 7 cups)
220 g cherry tomatoes, halved
0.5 cup olives, cut into 4 pieces
1/4 cup fresh mint, chopped
1 tbsp white balsamic vinegar
3 tablespoons extra-virgin olive oil
1 avocado, cooled and diced
0.5 cups roasted pine nuts

Ingredient Substitution Suggestions

We recommend

Recipe:

Combine tomatoes, olives, mint, and 0.5 teaspoon salt in a large bowl. Add escarole, vinegar, and olive oil and toss gently. Add the avocado pieces and sprinkle with pine nuts.

Recipes with similar ingredients: escarole salad, Avocado, cherry tomatoes, olive, balsamic vinegar, pine nuts, mint

Categories:

recipe / Healthy eating / Healthy dinners / Picnic / Summer dishes / Dinner / Salads / Leafy salads / Italian cuisine / Giada De Laurentiis