Peanut Free Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds topped with a creamy, herby spread make for one of the most refreshing bites you can put together without turning on the stove. Sunflower seed butter steps in as the star here, delivering that rich, nutty flavor and satisfying texture that makes these little rounds feel genuinely indulgent — not like a compromise. A squeeze of fresh lemon juice brightens the whole thing up, while chives and optional parsley add a pop of color and a savory, garden-fresh finish. For anyone navigating peanut allergies, sunflower seed butter is a reliable swap that keeps the creamy, spreadable element intact without any of the worry that comes with store-bought products processed on shared lines. The ingredient list is short, the assembly is straightforward, and the result looks elegant enough to serve at a party or a casual afternoon snack. These are best eaten right away so the cucumber stays crisp and the topping stays fresh — which honestly won't be a problem because they disappear fast.
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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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