Pescatarian Sunflower Butter Cucumber Sandwiches
These little open-faced bites are the kind of snack that disappears from a platter before you even get a chance to sit down. Crisp, cool cucumber rounds get topped with a creamy sunflower seed butter spread brightened by fresh lemon juice, then finished with a scatter of chives and optional parsley for a pop of color and herby freshness. The combination of textures — crunchy cucumber, silky spread — is genuinely satisfying without feeling heavy. Since the recipe skips meat entirely and leans on wholesome plant-based ingredients, it fits naturally into a pescatarian lifestyle without any awkward substitutions or workarounds. Sunflower seed butter brings a nutty, rich depth that makes the topping feel indulgent, while the lemon juice and sea salt keep everything tasting clean and bright. These come together in minutes with no cooking required, making them perfect for a quick lunch, an easy appetizer, or an afternoon snack when you want something that actually feels put-together.
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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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