Red Meat Allergy Friendly Celery Sticks with Lemon Sunflower Butter
Crisp, cool celery sticks meet a bright, creamy dip that's genuinely hard to stop eating. The lemon sunflower butter comes together in minutes — just sunflower seed butter, fresh lemon juice and zest, olive oil, and a pinch of salt and pepper whisked into a smooth, tangy spread. There's no meat, no animal-derived proteins, and nothing that would trigger a red meat sensitivity, making this a genuinely worry-free snack you can set out for anyone at the table. The sunflower seed butter brings a rich, nutty depth that feels indulgent without being heavy, and the lemon keeps every bite tasting fresh and lively. It works equally well as a quick afternoon snack, a party appetizer, or a light starter before dinner. If you prefer a thinner consistency for dipping, a splash of water loosens the spread beautifully without diluting the flavor.
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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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