Macadamia Free Sunflower Butter Cucumber Sandwiches
These little open-faced bites are bright, creamy, and refreshing — the kind of snack that disappears from a platter before you even set it down. Crisp English cucumber rounds get topped with a smooth, savory sunflower seed butter spread that's lifted with fresh lemon juice and seasoned simply with sea salt and black pepper. A scatter of thinly sliced chives (and optional parsley if you're feeling fancy) adds a pop of color and a mild herby finish that makes the whole thing feel put-together without any real effort. Because the spread is built entirely around sunflower seed butter, there's no need to scan labels for hidden tree nuts or worry about cross-contact from nut-heavy products. It's naturally free from the rich, buttery nuts that often sneak into snack spreads and appetizer recipes, so you can serve it confidently to guests with tree nut sensitivities. The recipe comes together in minutes with just a bowl and a spoon — no cooking required — making it an ideal last-minute appetizer or 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
- 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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