From the February/March 2019 issue
PREP TIME: 20 minutes
COOK TIME: 30 minutes


For the dressing:

  • ½ Cup avocado-oil mayonnaise
  • 3 TBSP prepared horseradish
  • 1 TBSP lemon juice
  • 1 TBSP avocado oil
  • ½ tsp raw honey
½ tsp coconut aminos
2 tsp dried dill
  • Fine sea salt and freshly ground black pepper

For the salad:

  • 12 Oz baby potatoes, halved lengthwise
  • 1 TBSP avocado oil
  • Fine sea salt and freshly ground black pepper
  • 4 large eggs
8 Oz thin green beans, trimmed
  • 1 5 oz. container Bibb, Boston or green-leaf lettuce
  • ½ medium English cucumber, sliced


Make dressing:

  1. In a small food processor, combine mayonnaise, horseradish, lemon juice, oil, honey, coconut aminos and dill; process until well mixed. Taste and season with salt and pepper. (Yield: About ¾ cup)
  2. Place a large baking sheet in oven and preheat to 425ºF. In a bowl, toss potatoes with oil and ¼ teaspoon each salt and pepper. Carefully remove baking sheet from oven and spread potatoes on it in a single layer. Roast, stirring once, 20 to 30 minutes, until tender and lightly caramelized.
  3. Place eggs in a saucepan and cover with cool water by 1 inch. Bring to a boil over high heat. When water is fully boiling, turn off heat, cover pan and let stand 8 minutes. Remove with a slotted spoon and place in a bowl of ice water. When cool, peel. (You can do this up to 2 days ahead; keep covered and refrigerated.) Rinse pan, fill halfway with water and add a few generous pinches of salt. Bring to a boil (have a bowl of ice water ready). Add green beans and blanch until just crisp-tender, 1 to 2 minutes. Remove with tongs or a slotted spoon to ice water. Drain and pat dry.
  4. Assemble salads: Divide lettuce among 4 plates. Divide potatoes, green beans, cucumber and trout among plates. Halve each egg and place two halves on each salad. Drop dressing in dollops on each plate and serve.