This colorful Giada tomato, avocado, and escarole salad is such a comforting treat. I make it with ingredients like cherry tomatoes, avocado, and fresh mint, and the flavors come together so perfectly.

It’s one of those recipes that feels fancy but is actually super simple to prepare. It takes about 20 minutes to make, and it’s perfect for when I want to serve something that’s both delicious and satisfying. Plus, it makes enough for 4-6 servings, so there’s plenty to share!

Recipe Ingredients

• 1 (8-ounce) container cherry tomatoes, halved
• ½ cup pitted Castelvetrano olives, quartered
• ¼ cup fresh mint, chopped
• ¼ teaspoon kosher salt
• 1 large head escarole, thoroughly washed and dried, dark green leaves removed, remaining leaves chopped into bite-size pieces
• 1 tablespoon white balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 avocado, chilled and diced
• ¼ cup toasted pine nuts (see notes: toast pine nuts in a 350°F oven for 5-7 minutes until fragrant and lightly browned)

How To Make Giada tomato, avocado, and escarole salad

1. Mix the Base Greens: In a large bowl, combine the escarole, kosher salt, and a pinch of love – just kidding, but do use those feelings to really mix it well.
2. Add Tomatoes and Olives: Add the halved cherry tomatoes, quartered olives, and chopped fresh mint to the bowl. Toss gently to coat the greens evenly.
3. Dress the Salad: Drizzle 1 tablespoon of white balsamic vinegar and 3 tablespoons of extra-virgin olive oil over the salad. Toss gently to combine.
4. Add Avocado and Pine Nuts: Just before serving, sprinkle the chilled, diced avocado and toasted pine nuts over the salad. Give it one quick toss and voila, you’re done!

Recipe Tips

• Add Crunchy Texture: To give this Giada tomato, avocado, and escarole salad an extra boost of crunch, sprinkle some toasted breadcrumbs or crispy chopped nuts like almonds or walnuts on top just before serving, as they add delightful textural contrast to the dish.
• Take It to the Next Level: For a bold, savory twist on this recipe, try adding some crispy prosciutto, crumbled blue cheese, or chopped olives, which will add a touch of sophistication and salty flavor without overpowering the delicate taste of the escarole and avocado.
• Make It a Meal: To turn this salad into a satisfying main course, serve it with some crusty bread or pita chips, or add some protein-rich ingredients like grilled chicken, pan-seared salmon, or sautéed tofu to make it more filling and nutritious.
• Vary the Greens: Feel free to experiment with different leafy greens in place of escarole, such as curly endive, radicchio, or even kale, which will change the flavor profile and texture of the salad and keep things interesting for repeat makeovers.
• Preserve the Avocado; To prevent the avocado from browning too quickly, squeeze some fresh lime juice or lemon juice over it, as the acidity helps to slow down the oxidation process and maintain the vibrant green color and creamy texture of this nutritious fruit.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Spicy Lamb Bolognese
• Giada Big Batch Roasted Veggies
• 10+ Giada’S Christmas Finger Food And Snack Recipes