MSG Free Sunflower Butter Cucumber Sandwiches
These little open-faced bites are fresh, creamy, and satisfying in a way that feels almost too easy for how good they look. The sunflower seed butter gets brightened with a squeeze of lemon juice and seasoned simply with sea salt and black pepper, making it a spread that's rich without being heavy. Crisp English cucumber rounds act as the base, giving you that cool crunch that plays perfectly against the nutty, savory topping. Fresh chives and a little flat-leaf parsley finish everything off with a pop of color and herbaceous flavor. For anyone navigating hidden additives in packaged foods, this recipe is a breath of fresh air — every single ingredient is whole and straightforward, with no processed seasonings or flavor enhancers in sight. Unsweetened, unsalted sunflower seed butter keeps things clean, and the seasoning comes entirely from real lemon juice, sea salt, and fresh herbs. These come together in minutes and are ideal for a light lunch, a party appetizer, or an afternoon snack that actually feels a little special.
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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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