Shellfish Free Celery Sticks with Lemon Sunflower Butter
Crisp, cool 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 and zest, olive oil, and a pinch of seasoning — and the result is tangy, nutty, and surprisingly rich. It's a snack that feels a little elevated without requiring any real effort. Every ingredient here is straightforward and plant-based, so there's no need to scrutinize labels for hidden seafood derivatives or worry about cross-contact from processed dips. The optional splash of water lets you dial in exactly the texture you want, whether you're going for a thick spread or a looser dipping consistency. Pack it for lunch, set it out at a gathering, or just keep it in the fridge for whenever a craving hits — it holds up beautifully.
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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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