Brazil Nut Free Celery Sticks with Lemon Sunflower Butter
Crisp, fresh celery meets a bright, creamy dip that's genuinely hard to stop eating. The lemon sunflower butter comes together in minutes — just stir sunflower seed butter with fresh lemon juice, lemon zest, olive oil, salt, and pepper until smooth, thinning it slightly with water if you want a looser consistency. The result is tangy, nutty, and rich without leaning on any tree nuts whatsoever, making it a snack you can serve confidently to anyone navigating nut-related restrictions. Sunflower seed butter is the real star here, delivering that satisfying, creamy depth you'd expect from a nut-based spread — minus the worry. Store-bought dips and snack packs can be a minefield when it comes to shared facilities and ambiguous labeling, so making this at home puts you fully in control of every ingredient. It's equally great for lunchboxes, party platters, or an afternoon snack when you want something that feels a little more elevated than plain veggies and hummus.
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Learn more →Ingredients
4 servings
- 1 bunch celery (about 10–12 stalks)
For the lemon sunflower butter
- ½ cup sunflower seed butter (unsweetened, no added sugar)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp extra virgin olive oil
- ¼ tsp fine sea salt
- ⅛ tsp ground black pepper
- 1–2 tbsp water, to thin (optional)
Instructions
- 1
Wash and dry the celery stalks, trim the ends, and cut each stalk into 4-inch sticks. Arrange on a serving plate or in a container.
- 2
In a small mixing bowl, combine the sunflower seed butter, lemon juice, lemon zest, olive oil, salt, and black pepper. Stir until smooth and fully combined.
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