Seed Oil Free Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds topped with a creamy, herb-flecked sunflower butter spread make for a snack that feels fancy without any real effort. The combination of cool cucumber, bright lemon juice, and fresh chives is genuinely refreshing — the kind of thing that disappears fast at a party or afternoon gathering. What makes this recipe work so well is that sunflower seed butter delivers all that rich, nutty creaminess without relying on any refined seed oils hiding in processed spreads or store-bought dips. Every ingredient here is straightforward and whole, so you know exactly what you're eating. The lemon juice lifts the sunflower butter beautifully, keeping it from feeling heavy, while the chives add a mild savory note that ties everything together. These come together in minutes and are served immediately, which means maximum crunch and zero soggy cucumber situations.
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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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