Sides · Fish & Seafood · Healthy Focused · Sides
Purple Potato Salad Infused with Jalapeño Peppers and Salmon Puree over Rye
Purple Potato Salad with Salmon and Jalapeño. Made with salmon, avocado and jalapeno. Get ingredient amounts and step-by-step instructions.
30 mins4 servings
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Ingredients at original yield
- 3 avocados
- 2 cans Salmon
- 1 cup garlic scapes
- 2 cups Jalapeno
- 2 cups Mixed Greens (#CookstownGreens)
- 3 teaspoons balsamic vinegar
- 3 tablespoons avocado Oil
- ½ hot house tomato
- 8 purple potatoes, small cubes
- 4 pieces of organic rye bread
- ½ cup pea shoots
- ½ organic beet sauerkraut
- ¼ cup sunflower seeds
How to make Purple Potato Salad Infused with Jalapeño Peppers and Salmon Puree over Rye
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- Cooking Step 1
- 10 minutes
- 01
Bring medium pot of water to a boil. Add the purple potatoes, boil for about 10 minutes or until they begin to soften. Drain water and set aside to cool.
- 02
Peel avocados and chop along with the jalapeños, tomato, and garlic scapes. Separate into two equal parts. Keep a few chopped garlic scapes to the side for topping the salmon puree. Blend half of the avocados, jalapeños, tomato and garlic scape. Pour over potatoes.
- 03
Place the other half of the avocado, tomatoes and jalapeños to the blender. Add the salmon and mix to your desired consistency. Spread thin over bread and top with chopped garlic scapes, pea shoots, organic best sauerkraut and sunflower seeds.
- 04
Place mixed greens in bowl with with avocado oil and balsamic vinegar.
- 05
Place 1 piece of the bread with salmon, 1/4 of the purple potato salad and 1/4 of the mixed greens on each plate, serve!
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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