Escarole Salad

Escarole Salad


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


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