Low Iodine Celery Sticks with Lemon Sunflower Butter
Crisp celery and a bright, creamy dip make for a snack that feels far more exciting than its short ingredient list suggests. The star here is the sunflower seed butter, whisked together with fresh lemon juice, lemon zest, and a drizzle of extra virgin olive oil into something smooth, tangy, and genuinely addictive. For anyone navigating a low-iodine eating plan, finding satisfying snacks can be surprisingly tricky — many nut butters and processed dips contain additives or iodized salt that quietly sneak in. This recipe sidesteps all of that by using unsweetened sunflower seed butter and fine sea salt, keeping every ingredient clean and on the right side of the guidelines. The whole thing comes together in minutes with just a bowl and a spoon, no cooking required. It works equally well as a quick afternoon snack, a party platter addition, or a light appetizer when you want something fresh and fuss-free.
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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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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