Tomato, Avocado and Escarole Salad

• 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

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

cherry tomatoes, castelvetrano olives, fresh mint, kosher salt, head, white balsamic vinegar, extravirgin olive oil, avocado, pine nuts

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/tomato-avocado-and-escarole-salad.html (may not work)