Ginger 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 cucumber rounds get topped with a creamy, savory sunflower seed butter spread brightened by fresh lemon juice and seasoned simply with salt and pepper — no heat, no spice, just clean and satisfying flavor. Fresh chives and a scatter of flat-leaf parsley finish each round with a pop of color and a mild herby note that feels genuinely elegant. For anyone navigating a sensitivity to ginger, snacks and spreads can be surprisingly tricky since warming spices tend to sneak into nut butters, dressings, and packaged dips — but every ingredient here is straightforward and easy to verify. Sunflower seed butter is the real star, delivering a rich, nutty creaminess that pairs beautifully with the cool crunch of English cucumber. These come together in minutes with no cooking required, making them perfect for a quick lunch, an appetizer spread, or an afternoon snack you can actually feel good about.
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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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