Pregnancy Friendly Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds topped with a creamy, herby sunflower seed spread make for a snack that feels fancy but comes together in minutes. During pregnancy, finding satisfying bites that are both nourishing and free from common concerns — like high-mercury fish or unpasteurized ingredients — can feel like a constant puzzle, and this recipe sidesteps all of that with clean, whole-food ingredients. Sunflower seed butter brings a rich, nutty flavor along with healthy fats and a good dose of plant-based protein, while fresh lemon juice brightens the whole thing up beautifully. The chives add a gentle oniony note that keeps each bite interesting without being overpowering. Everything is served raw and fresh, so there's no cooking required and no worrying about food safety steps — just slice, spread, and eat. It's the kind of light, refreshing snack that works equally well as an afternoon pick-me-up or an elegant addition to a gathering spread.
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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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