Turkey Free Celery Sticks with Lemon Sunflower Butter
Crisp, cool celery sticks get a serious upgrade here, paired with a bright, creamy dip that's built entirely from pantry-friendly, plant-based ingredients. The lemon sunflower butter is the real star — sunflower seed butter gets whisked together with fresh lemon juice, lemon zest, and a drizzle of extra virgin olive oil for a dip that's tangy, nutty, and surprisingly rich. A pinch of sea salt and black pepper round it out, and a splash of water lets you dial in the consistency exactly how you like it. It comes together in one bowl with just a quick stir, so there's almost no cleanup and zero fuss. This kind of snack is a great reminder that eating without poultry doesn't mean sacrificing flavor or satisfaction — the sunflower butter delivers all the creamy, protein-packed depth you'd want. It works beautifully as an afternoon snack, a party platter addition, or a lunchbox staple that holds up well without any refrigeration drama.
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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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