Capsaicin Free Sunflower Butter Cucumber Sandwiches
These little open-faced bites are the kind of snack that disappears from the platter before you even sit down. Crisp, cool cucumber rounds get topped with a creamy sunflower seed butter spread brightened by fresh lemon juice, then finished with chives and a scatter of parsley for a pop of color and herby freshness. The combination sounds simple, but the contrast of textures and flavors — earthy, tangy, and clean — makes each bite genuinely satisfying. For anyone navigating a sensitivity to capsaicin, snack time can feel surprisingly limited, since heat and spice sneak into so many dips, spreads, and party foods. This recipe sidesteps all of that entirely, relying on ingredients that are naturally free of any pepper-derived heat without sacrificing any of the flavor. The sunflower seed butter brings a rich, nutty depth that holds up beautifully against the cool crunch of the cucumber. No cooking required, no complicated prep — just a quick stir and a little assembly, and you have something that looks elegant enough to serve guests.
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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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