Lactose Free Sunflower Butter Cucumber Sandwiches
These little open-faced bites are bright, creamy, and refreshing — the kind of snack that disappears from the plate before you even sit down. Sunflower seed butter brings a rich, nutty depth that pairs surprisingly well with the cool crunch of English cucumber, while fresh lemon juice keeps everything light and lively. A scatter of chives adds a gentle onion note that pulls the whole thing together beautifully. Because every ingredient here is naturally free of dairy, there's no need to swap anything out or second-guess a label — it just works as written. The sunflower butter mixture comes together in minutes with a quick stir, making this an effortless option for entertaining, lunchboxes, or an afternoon snack. Serve them immediately for the best texture, when the cucumber is still crisp and the topping is fresh.
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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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