Chicken Free Sunflower Butter Cucumber Sandwiches
These little open-faced bites are the kind of snack that disappears from the plate before you even sit down. Crisp English cucumber rounds get topped with a creamy, savory sunflower seed butter spread brightened by fresh lemon juice, and finished with a scatter of chives and parsley for a pop of color and herbaceous flavor. The combination is light but surprisingly satisfying — cool, creamy, and just a little tangy in every bite. Since the whole recipe is built around fresh produce and pantry-friendly sunflower seed butter, there's no need to worry about any poultry-derived ingredients sneaking in. It's a naturally clean, crowd-pleasing option that works just as well as an elegant appetizer at a gathering as it does a quick afternoon snack. Assembly takes only minutes, and the result looks far more impressive than the effort involved.
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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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