Rice Free Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds take the place of bread here, making these little bites naturally free of grains without any swaps or substitutions required. The sunflower seed butter gets brightened with fresh lemon juice and seasoned with sea salt and black pepper, turning into a creamy, savory spread that's genuinely satisfying rather than just a workaround. Fresh chives scattered on top add a mild oniony pop, and a little flat-leaf parsley brings an herby finish that makes each round look as good as it tastes. These come together in minutes with no cooking involved — just slice, mix, spread, and serve. They work beautifully as an appetizer, a light lunch, or a snack board centerpiece that happens to be completely plant-based. The whole thing is clean, fresh, and surprisingly filling thanks to the richness of the sunflower butter.
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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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