Seed Oil Free Celery Sticks with Lemon Sunflower Butter
Crisp, cool celery paired with a bright, citrusy dip is one of those snacks that feels both effortless and a little bit fancy. The star here is the lemon sunflower butter — a creamy, tangy spread made with unsweetened sunflower seed butter, fresh lemon juice, lemon zest, and extra virgin olive oil that comes together in minutes with just a bowl and a spoon. Extra virgin olive oil is the only fat in this recipe, which means you're completely clear of the refined vegetable and seed oils that sneak into so many store-bought dips and nut butters. It's worth checking labels on sunflower seed butter specifically, since many commercial brands blend in canola or sunflower oil — so reaching for an unsweetened, additive-free version is the key move here. The dip is naturally thick and satisfying, but a splash of water can loosen it to exactly the consistency you want for dipping or spreading. Fresh lemon zest gives the whole thing a pop of brightness that makes it taste far more elevated than the short ingredient list suggests. Whether you're prepping a snack plate for the week or putting something out for guests, this one is clean, simple, and genuinely delicious.
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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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