Turmeric 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 smooth, tangy sunflower seed butter spread brightened by fresh lemon juice, then finished with a scatter of chives and optional parsley for a pop of color and herby flavor. Every single ingredient here is naturally free of turmeric, so there's no need to scrutinize spice blends or swap anything out — it just works as written. Sunflower seed butter brings a rich, nutty depth without any of the golden spice that sneaks into so many store-bought spreads and seasoning mixes. The whole thing comes together in one bowl and a few minutes of slicing, making it a genuinely low-effort appetizer or snack that still looks impressive on a plate. Serve them right away so the cucumber stays 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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