This salad is the one Debi makes at many of their family gatherings in Tuscany. Avocados are still a novelty in Italy, and many Italians don't usually use them as an ingredient. It's easy to make and is always a crowd pleaser.
Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Debi's Salad
Total:
10 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 4 small heads green radicchio, washed and dried, or baby romaine or escarole
  • 1 cup cherry tomatoes, cut into pieces
  • 1 ripe avocado, peeled and cut into bite-size pieces
  • 1 red onion, peeled, halved and thinly sliced, such as Tropea
  • 1/2 lemon, juiced
  • Extra-virgin olive oil, for dressing (about 1/4 cup)
  • Salt and freshly ground black pepper

Directions

Lay out the radicchio leaves in a large bowl or platter. Add the tomatoes, avocados and onions. Lightly dress the salad with the lemon juice and oil. Toss to combine. Sprinkle with salt and pepper. Serve immediately.

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