Mediterranean Diet Friendly Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds topped with a creamy, herby sunflower seed butter spread make for a snack or light appetizer that feels effortlessly fresh. The combination of bright lemon juice, fresh chives, and optional flat-leaf parsley lifts the richness of the sunflower butter into something genuinely craveable. This kind of recipe is a natural fit for a plant-forward eating style — it leans on whole vegetables, healthy fats, and fresh herbs rather than processed ingredients or heavy sauces. Sunflower seed butter brings a satisfying, nutty depth while keeping things entirely plant-based and free from the refined elements that can sneak into store-bought dips and spreads. Everything comes together in minutes with no cooking required, just a quick stir and a little assembly. It's the kind of no-fuss bite that looks beautiful on a platter and disappears fast at any gathering.
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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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