Red Meat Allergy Friendly Sunflower Butter Cucumber Sandwiches
These little bites are proof that a snack can feel fancy without any fuss. Crisp cucumber rounds get topped with a creamy, savory sunflower seed butter spread brightened with fresh lemon juice, then finished with a scatter of chives and optional parsley for a pop of color and freshness. The whole thing comes together in minutes with no cooking required — just slice, mix, and top. For anyone navigating a red meat allergy, the beauty here is in the simplicity: every ingredient is naturally plant-based and straightforward, with zero hidden animal proteins to second-guess. The sunflower seed butter brings a rich, nutty depth that makes these feel genuinely satisfying rather than just a light nibble. They're elegant enough to serve at a gathering but easy enough to throw together on a weeknight when you want something light and refreshing.
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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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