Mustard Free Sunflower Butter Cucumber Sandwiches
These little open-faced bites are fresh, creamy, and genuinely satisfying — the kind of snack that disappears from the plate before you even sit down. Cool cucumber rounds get topped with a smooth, savory sunflower seed butter spread brightened by fresh lemon juice, then finished with sliced chives and a scatter of parsley for a pop of color and herbaceous flavor. The whole thing comes together in minutes with no cooking required, just a bowl, a spoon, and a cutting board. For anyone navigating condiment restrictions, this recipe is a great reminder that bold flavor doesn't need a long ingredient list — the lemon and sea salt do serious heavy lifting here. Sunflower seed butter brings a rich, nutty depth that makes the spread feel indulgent without relying on anything that could sneak in hidden additives. These are perfect for entertaining, afternoon snacking, or a light lunch when you want something that feels a little elevated without any fuss.
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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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