Ingredients

• 8 ounces 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

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Instructions

1. Combine the tomatoes, olives, mint 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.
2. Photograph by Ryan Liebe