- 1 cup plain rice milk
- 2 tablespoons finely grated fresh horseradish, plus more for garnish
- 1 tablespoon cornstarch dissolved in 2 tablespoons of water
- 1/2 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice
- Freshly ground pepper
- 2 ears of corn—shucked, kernels cut from the cob (about 2 cups)
- 1 1/2 pounds fingerling potatoes
- 1 fennel bulb—halved, cored and very thinly sliced
- 1 Hass avocado, thinly sliced
- 1/4 cup chopped dill
- 1/4 cup snipped chives
How to make this recipe
In a small saucepan, combine the rice milk with 1 1/2 tablespoons of the horseradish and bring to a boil. Whisk in the cornstarch mixture and return to a boil. Cook, whisking, until slightly thickened, about 1 minute. Strain into a small heatproof bowl and let cool. Add the lemon zest and lemon juice and the remaining 1/2 tablespoon of horseradish. Season the dressing with salt and pepper.
Bring a large saucepan of water to a boil. Set the corn kernels in a strainer and submerge the strainer in the boiling water. Cook the corn for 1 minute. Shake off any excess water and let the corn cool completely.
Return the water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 minutes. Drain and let cool completely. Cut the potatoes into 1/2-inch-thick coins and arrange them in an even layer on a large, deep platter. Season lightly with salt and pepper. Scatter the corn on top of the potatoes, followed by the fennel and avocado slices, lightly seasoning each layer with salt and pepper. Spread the dressing on top and garnish with the dill and chives. Finely grate more horseradish over the salad and serve right away.
One serving: 211 cal, 5 gm fat, 0.8 gm sat fat, 39 gm carb, 7 gm fiber, 5 gm protein.