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Tenderstem Broccoli and Radish Salad



2 Aviko Potato and Cheese Gratins
150g Tenderstem broccoli
4 Sticks of Celery
50g Radishes
20g Parmesan
50g Pine Nuts
For Dressing:
Juice of a Lemon
30ml Olive Oil
10ml White Wine Vinegar
Salt and Pepper


  1. Cook Aviko Potato and Cheese Gratins per pack instructions
  2. Blanch Tenderstem broccoli
  3. Slice Radishes thinly with a mandolin
  4. slice celery in pieces around 0.5cm thick
  5. To make dressing combine ingredients and shake together in a jar
  6. Toss vegetables in dressing
  7. Toast pine nuts
  8. Place salad on a plate with toasted pine nuts and shaved parmesan on top
  9. Serve with Aviko Potato and Cheese Gratins

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