Summer sea lettuce lemon dip
Fresh, creamy, and pleasantly savory: This vegan sea lettuce lemon dip with Ulva combines a delicate citrus note with the mild, savory taste of green seaweed. The sea lettuce flakes can be used directly, making this dip an uncomplicated recipe idea for bread, raw vegetables, baked potatoes, or grilled vegetables.
Serves approx. 2–3 people
Ingredients
- 200 g plant-based yogurt alternative, preferably unsweetened
- 1–2 tsp organic sea lettuce flakes
- 1 tsp lemon juice
- a little finely grated organic lemon zest
- 1–2 tbsp fresh herbs, such as parsley, chives, or dill
- freshly ground black pepper
- optional: 1 tsp olive oil
- optional: a little salt
Preparation
Place the plant-based yogurt alternative in a small bowl.
Add the sea lettuce flakes, lemon juice, and a little lemon zest, and stir together thoroughly.
Finely chop the fresh herbs, fold them into the dip, and season to taste with freshly ground pepper. Add a little salt if needed. Start by using sparingly, as the sea lettuce flakes already provide a natural seasoning.
Let the dip rest in the refrigerator for about 10 minutes so that the flavors meld and the sea lettuce flakes soften slightly.
Stir again before serving and garnish with a little olive oil and additional sea lettuce flakes if desired.
Serving Tip
The sea lettuce lemon dip goes particularly well with:
- fresh or toasted bread
- raw vegetables and veggie sticks
- baked and jacket potatoes
- bowls and salads
- grilled vegetables
- vegan patties
PureRaw Tip
For a more pronounced sea flavor, you can carefully increase the amount of sea lettuce flakes. Gradually work your way toward your preferred seasoning.
