Taco with OCEANFRUIT Midsommar seaweed salad
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- 2 tbsp olive oil
- 1 clove garlic
To make the white bean puree, mince the garlic and sweat in the olive oil on medium heat. Season with salt and pepper.
- 240 g canned white beans
Drain the white beans and add them to the garlic. Cook together in the pan for 5 minutes then puree using a hand blender. Season to taste again, if required.
- ½ apple
- 1 tbsp fresh chives
- ¼ sweet yellow pepper
- ½ red onion
Dice the apple and finely slice the chives so that you have around 1 tbsp's worth. Slice the onion and pepper into thin rings.
- 100 g Midsommar seaweed salad from OCEANFRUIT
- 4 hardshell tacos
To assemble the tacos, first spoon in the white bean puree, then put a spoonful or two of Midsommar Sea Salad on top. Add the apple, onion, pepper and chives and eat quickly so that the taco is satisfyingly crunchy!
Enjoy your meal!