Purple Potato Salad Infused with Jalapeño Peppers and Salmon Puree over Rye

AuthorOrganic_ashleyCategory, , DifficultyBeginner

This purple potato salad infused with jalapeño peppers and salmon puree over rye is awesome..seriously!! The perfect balanced lunch to enjoy with family or friends.

Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
 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
 1/2 hot house tomato
 8 purple potatoes, small cubes
 4 pieces of organic rye bread
 1/2 cup of pea shoots
 1/2 organic beet sauerkraut
 1/4 cup sunflower seeds
1

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.

2
3

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.

4
5

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.

6
7

Place mixed greens in bowl with with avocado oil and balsamic vinegar.

8
9

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!

Ingredients

 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
 1/2 hot house tomato
 8 purple potatoes, small cubes
 4 pieces of organic rye bread
 1/2 cup of pea shoots
 1/2 organic beet sauerkraut
 1/4 cup sunflower seeds

Directions

1

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.

2
3

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.

4
5

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.

6
7

Place mixed greens in bowl with with avocado oil and balsamic vinegar.

8
9

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!

Purple Potato Salad Infused with Jalapeño Peppers and Salmon Puree over Rye

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