Nutmeg 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 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, making it a perfect last-minute appetizer or light afternoon snack. Warm spices like nutmeg can sneak into all kinds of packaged spreads and seasoning blends, but this recipe keeps things clean and straightforward — every ingredient is right there in the bowl, no label-reading required. Sunflower seed butter brings a rich, slightly nutty depth that pairs beautifully with the brightness of lemon and the mild bite of fresh herbs. Serve these immediately after assembling so the cucumber stays crisp and the topping holds its texture.
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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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