Anti Inflammatory Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds topped with a creamy, herb-flecked sunflower seed butter spread — this is the kind of snack that looks impressive but comes together in minutes. The combination of fresh lemon juice, chives, and optional parsley brightens the rich, nutty spread in a way that feels genuinely refreshing. Sunflower seed butter is a powerhouse ingredient here, bringing healthy fats and a smooth, satisfying texture without any of the inflammatory triggers that can sneak into processed dips and spreads. English cucumber is naturally hydrating and gentle on the body, making it a smart base for anyone focused on keeping inflammation in check. Everything stays raw and whole, so you're not losing any of the nutritional value to heat or heavy processing. This is the kind of no-fuss recipe that works equally well as a party appetizer, a light lunch, or an afternoon snack when you want something that actually makes you feel good after eating it.
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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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