Low Iodine Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds topped with a creamy, herby sunflower seed spread make for a snack that feels fancy without any fuss. 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. For anyone navigating iodine restrictions, this kind of recipe is a breath of fresh air — no seafood, no iodized salt, no dairy, and no seaweed-derived ingredients anywhere in sight. The fine sea salt here is a smart swap, since standard iodized table salt is one of those sneaky sources people often overlook. Fresh chives and optional parsley add a pop of color and a gentle oniony finish that makes each bite feel complete. These come together in minutes and are just as welcome on a party platter as they are for a quick afternoon snack.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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