Description
A quick and refreshing cucumber salad sandwich made with creamy Greek yogurt, feta cheese, fresh herbs, and crisp vegetables on whole-grain bread. Perfect for a light lunch or snack.
Ingredients
- 1 cup diced English cucumber
- 1/8 tsp salt
- 1/8 tsp black pepper
- 2 tbsp low-fat Greek yogurt
- 2 tbsp crumbled feta cheese
- 1 tbsp chopped fresh herbs (dill and chives recommended)
- 1/2 tsp fresh lemon juice
- 1/4 tsp grated lemon peel
- 4 slices whole-grain bread
- 2 thin slices red onion
- 1/2 cup alfalfa sprouts
Instructions
1. Stir together the diced cucumber and a pinch of salt in a medium bowl and let stand for about 10 minutes so the salt draws out excess moisture.
2. In a large bowl, combine the Greek yogurt, feta cheese, chopped herbs, lemon zest, lemon juice, and black pepper, mixing well to create a creamy base.
3. Drain the cucumbers, spread them on a paper towel, and pat dry to remove as much moisture as possible.
4. Add the dried cucumbers to the yogurt mixture and stir until the cucumbers are evenly coated.
5. Place sprouts on two slices of whole-grain bread and spread the cucumber mixture over the sprouts.
6. Add a slice of red onion to each sandwich and top with the remaining bread slices.
7. Cut the sandwiches in half and serve immediately.
Notes
Use English cucumbers for the best crunch and minimal seeds.
Patting the cucumbers dry helps prevent soggy sandwiches.
Fresh dill and chives add the best flavor, but parsley or basil can also work.
Serve immediately for the freshest texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 220
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 10 mg