Paleo Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds topped with a creamy, herby sunflower seed butter spread make for a snack that feels fancy but comes together in minutes. The sunflower seed butter is stirred together with fresh lemon juice, sea salt, and black pepper, giving it a bright, savory edge that pairs beautifully with the cool crunch of English cucumber. Fresh chives scattered on top add a mild onion note and a pop of color that makes these little bites genuinely pretty on a plate. Because every ingredient here is whole-food and grain-free, this is the kind of recipe that fits naturally into a paleo lifestyle without any substitutions or workarounds. It's also a great reminder that eating this way doesn't mean sacrificing flavor or presentation — these are the kind of bites you'd happily serve at a party. Serve them immediately after assembling so the cucumber stays crisp and the topping holds its texture.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!