Tomato, avocado and escarole salad

Enjoy a delightful blend of ripe tomatoes, creamy avocado, and crisp escarole lettuce in this refreshing and flavorful summer salad.

Ingredients:

• 230g 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

Instructions:

1. Mix together the tomatoes, olives, fresh mint, and half a teaspoon of salt in a big bowl. Put the escarole, vinegar, and olive oil, and mix carefully to cover everything. Add the avocado and pine nuts.

Summary:

• Calories: 1383 kcal
• Fat: 125 g
• Protein: 22 g
• Carbs: 69 g
• Potassium: 3373 mg
• Magnesium: 335 mg