Escarole salad with tomatoes and avocado topcook.tomathouse.com
Preparation: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. Ingredients:
- 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
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