Grilled Potato Toast with “Guacamame” and Pickled Corn Relish

Ingredients

• Shelled Edamame, thawed
• ¼ cup (60ml) Water
• 3 each (300g) Medium Avocado, seeded, pulp removed
• ½ cup (70g) Fresh Plum Tomatoes, chopped ¼ inch
• ½ Red Onions, chopped ¼ inch, rinsed in cold water
• 2 each (30g) Jalapeno Pepper, seeds removed, chopped fine (Optional)
• ¼ cup (60ml) Fresh Lime Juice
• 2 each (10g) Garlic Cloves, chopped fine
• 1/3 cup (4g) Cilantro, chopped
• ½ teaspoon (~1) Sea Salt
• 2 cups (300g) Sweet Corn Kernels
• 1 cup (150g) Cooked Black Beans
• ¼ cup (60g) Pickled Jalapenos, diced ¼ inch
• ½ cup (130g) Roasted Red Peppers, diced ¼ inch
• ¼ cup (60ml) Rice Wine Vinegar
• 2 tablespoons (30ml) Extra Virgin Olive Oil
• 2 tablespoons (~1g) Cilantro, chopped
• 2 teaspoons (4g) Sea Salt
• 1 teaspoon (2g) Freshly Ground Black Pepper
• 2 pounds (907g) Large Russet Potatoes, sliced into planks lengthwise (about ½ inch thick)
• 2 tablespoons (30ml) Olive Oil
• 1 teaspoon (2g) Kosher Salt