Soy Free Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds topped with a creamy, herby sunflower seed butter spread make for a snack that feels fancy without any fuss. Sunflower seed butter is the star here — naturally rich and nutty, it blends beautifully with bright lemon juice, sea salt, and black pepper into a smooth, savory topping that clings perfectly to each slice. For anyone navigating soy sensitivities, this kind of recipe is a breath of fresh air, since so many store-bought spreads and condiments sneak in soy derivatives. Every ingredient here is straightforward and easy to verify, so you can put these together with total confidence. The fresh chives scattered on top add a mild onion bite that ties everything together, and a little flat-leaf parsley takes it even further if you have it on hand. These are ideal for a light lunch, an appetizer spread, or an afternoon snack that actually feels satisfying.
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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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