Breastfeeding Friendly Sunflower Butter Cucumber Sandwiches
These little bites are proof that snacking while nursing doesn't have to mean grabbing whatever's closest to the couch. Crisp cucumber rounds get topped with a creamy, savory sunflower seed butter spread brightened with fresh lemon juice, and finished with fragrant chives and parsley — it's genuinely delicious, not just functional. Sunflower seed butter brings healthy fats and a satisfying richness that makes each bite feel more substantial than you'd expect from something this light. The whole thing comes together in minutes with no cooking required, which is exactly the kind of recipe that actually gets made during those early, exhausting weeks. Fresh herbs and a squeeze of lemon keep the flavors clean and bright without relying on anything that might raise concerns during breastfeeding. Serve them straight away for the best crunch, and don't be surprised if everyone else in the house wants in on the plate too.
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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)
Can be omittedflat-leaf parsley
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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