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