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.
Debi's Salad
Total:
10 min
Prep:
10 min
Yield:
8 to 10 servings
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
8 to 10 servings
Level:
Easy
Total:
10 min
Prep:
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Carrot Salad

Recipe courtesy of Bobby Flay

Roasted Beet Salad

Recipe courtesy of Tiffani Thiessen

Colorful Corn Salad

Recipe courtesy of Tiffani Thiessen

So Much Pretty Food Here