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Griddled gem lettuce salad with Aviko Herb Diced Potatoes


This simple but delicious salad is a great way to use up leftover lettuce. Use a griddle pan to char the leaves or even try it on the barbecue in summer.





Time to make

20 minutes


  1.  Cook Aviko Herb Diced Potatoes as per pack instructions.
  2. Quarter gem lettuces lengthways.
  3. Brush with a little oil (rapeseed works well) and place on griddle for around 2 minutes on each side.
  4. Add dressing ingredients to a container and shake to combine.
  5. Toast pumpkin seeds in a dry frying pan for 2 minutes.
  6. To serve arrange lettuce quarters on two plates, add Aviko Herb Diced Potatoes, dressing then sprinkle pumpkin seeds and shave parmesan on top.


2 Gem lettuce heads

200g Aviko Herb Diced Potatoes

30g Parmesan cheese

50g Pumpkin seeds


For dressing:

30ml Olive oil

10ml White wine vinegar

Juice of half a lemon

Tsp Dijon mustard

Salt and pepper

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