Pecan Free Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds topped with a creamy, herby spread make for one of the most refreshing little bites you can put together without turning on the oven. The base is sunflower seed butter whisked with fresh lemon juice, sea salt, and black pepper — it's nutty and bright, with none of the heaviness you might expect from a nut-based spread. A shower of thinly sliced chives and fresh parsley pulls the whole thing together and makes each round look genuinely gorgeous on a platter. For anyone navigating tree nut concerns, sunflower seed butter is a reliable workhorse that delivers real richness and depth without any of the worry that comes with store-bought spreads processed alongside nuts. These are the kind of no-cook appetizers that disappear fast at parties, but they're equally good as a light lunch or snack when you want something satisfying but not heavy. The whole recipe comes together in minutes with just a bowl and a spoon, making it as practical as it is crowd-pleasing.
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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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