Pistachio Free Sunflower Butter Cucumber Sandwiches
These little open-faced bites are the kind of snack that disappears from the platter before you even sit down. Crisp, cool cucumber rounds get topped with a creamy sunflower seed butter spread brightened by fresh lemon juice, and finished with a scatter of chives for a pop of color and mild oniony flavor. Sunflower seed butter does all the heavy lifting here — it's rich and satisfying in a way that makes you forget you're eating something genuinely light. For anyone navigating tree nut allergies or simply avoiding pistachios and similar ingredients, sunflower seed butter is a reliable, flavorful swap that needs zero apology. The whole thing comes together in one bowl and a few minutes of slicing, which makes it perfect for last-minute entertaining or an afternoon snack that feels a little fancy. Parsley is optional, but if you have it on hand, it adds a fresh herby note that really rounds out the flavor.
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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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