Shellfish Free Sunflower Butter Cucumber Sandwiches
These little open-faced bites are fresh, creamy, and satisfying in a way that feels almost too easy for how good they taste. Cool cucumber rounds get topped with a savory sunflower seed butter spread brightened by fresh lemon juice, then finished with chives and a scatter of parsley for a pop of color and herby flavor. The whole thing comes together in minutes with no cooking required — just slice, spread, and serve. Sunflower seed butter does a lot of heavy lifting here, delivering a rich, nutty depth that pairs beautifully with the crisp, mild cucumber underneath. Because every ingredient is straightforward and plant-based, there's no need to scan labels for hidden seafood derivatives or worry about cross-contact from processed sauces. They're elegant enough for a party spread but casual enough to throw together for a weekday snack. Serve them immediately so the cucumbers stay crisp and the topping stays perfectly creamy.
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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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