Almond Free Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds topped with a creamy, savory spread make for one of the most refreshing little bites you can put together without turning on the oven. The base here is sunflower seed butter, which brings a rich, nutty flavor without any tree nuts in sight — a genuinely satisfying swap that holds its own on flavor. A squeeze of fresh lemon juice and a pinch of sea salt lift the spread beautifully, while fresh chives add a mild oniony pop that makes each bite feel finished and intentional. These are the kind of appetizers that disappear fast at a gathering, but they're just as good as a light lunch or snack straight from your own kitchen. Because everything is straightforward and fresh, there's no guesswork about hidden ingredients — just clean, simple components you can see and trust. Serve them right away for the best crunch, and don't skip the parsley if you have it on hand; it adds a lovely herby brightness to the whole thing.
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Learn more →Ingredients
4 servings
- 1 large english cucumber
- ½ cup sunflower seed butter, unsweetened and unsalted
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Slice the cucumber crosswise into rounds about 1/4-inch thick, yielding approximately 24 rounds. Arrange them in a single layer on a cutting board or serving plate.
- 2
In a small bowl, stir together the sunflower seed butter, lemon juice, salt, and pepper until smooth and evenly combined.
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