Hazelnut Free Sunflower Butter Cucumber Sandwiches
These little open-faced bites are fresh, creamy, and genuinely satisfying — the kind of snack that disappears from the plate before you even sit down. Cool cucumber rounds get topped with a smooth, tangy sunflower seed butter spread brightened by fresh lemon juice, then finished with chives and a scatter of parsley for a pop of color and herbaceous flavor. Sunflower seed butter does all the heavy lifting here, delivering that rich, nutty-tasting creaminess without any tree nuts in sight — making it a smart swap for anyone navigating nut allergies or sensitivities. Because every ingredient is straightforward and whole, there's no guesswork about what's actually in your food. The whole thing comes together in minutes with no cooking required, just a bowl, a spoon, and a cucumber. They're light enough to serve as an appetizer but satisfying enough to snack on all afternoon.
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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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