Potatoes, Corn and Avocado with Horseradish Dressing Recipe

Name: Potatoes, Corn and Avocado with Horseradish Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Salt; Freshly ground pepper; 2 ears of cornshucked, kernels cut from the cob (about 2 cups); 1 1/2 pounds fingerling potatoes; 1 fennel bulbhalved, cored and very thinly sliced; 1 Hass avocado, thinly sliced; 1/4 cup chopped dill; 1/4 cup snipped chives

Servings: persons

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
Salt
Freshly ground pepper
2 ears of cornshucked, kernels cut from the cob (about 2 cups)
1 1/2 pounds fingerling potatoes
1 fennel bulbhalved, cored and very thinly sliced
1 Hass avocado, thinly sliced
1/4 cup chopped dill
1/4 cup snipped chives

1
In a small saucepan, combine the rice milk with 1 1/2 tablespoons of the horseradish and bring to a boil.
2
Whisk in the cornstarch mixture and return to a boil.
3
Cook, whisking, until slightly thickened, about 1 minute.
4
Strain into a small heatproof bowl and let cool.
5
Add the lemon zest and lemon juice and the remaining 1/2 tablespoon of horseradish.
6
Season the dressing with salt and pepper.
7
Bring a large saucepan of water to a boil.
8
Set the corn kernels in a strainer and submerge the strainer in the boiling water.
9
Cook the corn for 1 minute.
10
Shake off any excess water and let the corn cool completely.
11
Return the water to a boil and add the potatoes.
12
Cook until the potatoes are tender, about 12 minutes.
13
Drain and let cool completely.
14
Cut the potatoes into 1/2-inch-thick coins and arrange them in an even layer on a large, deep platter.
15
Season lightly with salt and pepper.
16
Scatter the corn on top of the potatoes, followed by the fennel and avocado slices, lightly seasoning each layer with salt and pepper.
17
Spread the dressing on top and garnish with the dill and chives.
18
Finely grate more horseradish over the salad and serve right away.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Potatoes, Corn and Avocado with Horseradish Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potatoes, Corn and Avocado with Horseradish Dressing

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