Pecan Free Celery Sticks with Lemon Sunflower Butter
Crisp, refreshing celery meets a bright, creamy dip that's genuinely hard to stop eating. The lemon sunflower butter comes together in one bowl — just sunflower seed butter, fresh lemon juice, zest, olive oil, and a pinch of salt and pepper — and the result is tangy, nutty, and smooth in the best possible way. For anyone navigating tree nut concerns, sunflower seed butter is a brilliant swap that delivers that rich, spreadable texture without any of the worry. A splash of water thins it to exactly the consistency you want, whether you're dipping or spreading it straight onto the stalk. It's the kind of snack that feels a little fancy but takes almost no time to pull together, making it perfect for lunchboxes, appetizer spreads, or an afternoon pick-me-up. The lemon zest is the secret weapon here — it lifts the whole dip and keeps it tasting fresh and vibrant rather than heavy.
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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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