Coconut Free Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds topped with a creamy, herb-flecked sunflower seed butter spread — these little bites are refreshing, satisfying, and genuinely impressive on a snack board. The sunflower seed butter brings a rich, nutty depth that pairs beautifully with the cool crunch of English cucumber, while fresh lemon juice keeps everything bright and light. A scatter of chives and optional parsley adds a pop of color and a gentle onion-y finish that makes each bite feel intentional. For anyone navigating coconut-free eating, this recipe is naturally in the clear — every ingredient is straightforward, with no hidden coconut derivatives lurking in the spread or seasoning. It's also one of those recipes that comes together in minutes with zero cooking required, which makes it perfect for last-minute entertaining or a quick afternoon snack. The sunflower seed butter mixture can be stirred up ahead of time and refrigerated, so assembly is effortless when guests arrive.
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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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