Tomato, Avocado and Escarole Salad
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:
In a large bowl combine the tomatoes, olives, mint and salt. Add the escarole, oil and vinegar and toss gently to coat. Sprinkle in the avocado and the pine nuts, then serve.
