Escarole Salad
Ingredients
8 ounces cherry tomatoes, halved (I used tomatillo)
1/2 cup Castelvetrano olives, quartered
1/4 cup fresh mint, chopped
1/4 cup fresh cilantro, chopped
Kosher salt
1 large head escarole, chopped (about 7 cups)
2 tablespoons white balsamic vinegar
3 tablespoons extra-virgin olive oil
1 avocado, chilled and diced
1/2 cup pine nuts, toasted
Directions
- Combine the tomatoes, olives, mint, parsley 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.
