9 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
Nutrition
343
17% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

48% 31

Saturated

18% 4

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 8

Carbs

6% 17

Carbs (net)

- 7

Fiber

42% 10

Sugars

- 3

Sugars, added

- 0

Protein

11% 6

Cholesterol

- 0

Sodium

31% 735

Calcium

7% 70

Magnesium

21% 84

Potassium

24% 843

Iron

17% 3

Zinc

12% 2

Phosphorus

26% 182

Vitamin A

5% 44

Vitamin C

30% 18

Thiamin (B1)

15% 0

Riboflavin (B2)

10% 0

Niacin (B3)

11% 2

Vitamin B6

13% 0

Folate equivalent (total)

30% 119

Folate (food)

- 119

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

23% 5

Vitamin K

38% 30
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