Pescatarian Celery Sticks with Lemon Sunflower Butter
Crisp, cool celery paired with a bright, citrusy dip is the kind of snack that feels effortless but genuinely impressive. The star here is a silky sunflower seed butter blended with fresh lemon juice, lemon zest, and a drizzle of extra virgin olive oil — it's nutty, tangy, and just rich enough to make every bite satisfying. A pinch of sea salt and black pepper round out the flavor so it never tastes flat or one-note. Since the whole thing comes together in a single bowl with just a quick stir, you're looking at minimal prep and maximum payoff. It's naturally plant-forward and fits seamlessly into a pescatarian lifestyle without any substitutions or workarounds needed. Pack the sticks and dip separately for an easy on-the-go snack, or lay it all out on a board for a casual spread that looks far fancier than the effort involved.
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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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