Tomato, Avocado and Escarole Salad

• One 8-ounce container cherry tomatoes, halved
• 1/2 cup pitted castelvetrano olives, quartered
• 1/4 cup fresh mint leaves, chopped
• 1/2 teaspoon kosher salt
• 1 large head escarole, dark green leaves discarded, remaining leaves chopped into bite-size pieces
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1 avocado, chilled and diced
• 1/2 cup toasted pine nuts

1. In a large bowl combine the tomatoes, olives, mint and salt.
2. Add the escarole, oil and vinegar and toss gently to coat.
3. Sprinkle in the avocado and the pine nuts, then serve.

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

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/tomato-avocado-and-escarole-salad0.html (may not work)