Tomato, avocado and escarole salad

Delight your taste buds with this refreshing tomato, avocado, and escarole salad. A harmonious blend of flavors guaranteed to satisfy your cravings.

Ingredients:

• 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 

Instructions:

1. Mix together the tomatoes, olives, mint, and salt in a big bowl. Incorporate the escarole, oil, and vinegar and lightly mix to cover everything. Add the avocado and pine nuts, then it's ready to be served.

Summary:

• Calories: 1288 kcal
• Fat: 124 g
• Protein: 17 g
• Carbs: 46 g
• Potassium: 2183 mg
• Magnesium: 278 mg