Description
Fresh cucumber salad sandwiches made with Greek yogurt, feta, herbs, and lemon on whole-grain bread. A quick, light, and refreshing no-cook lunch ready in minutes.
Ingredients
Scale
- 1 cup diced English cucumber
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons low-fat Greek yogurt
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped fresh dill and chives
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon grated lemon peel
- 4 slices whole-grain bread
- 2 thin slices red onion
- 1/2 cup alfalfa sprouts
Instructions
- Stir diced cucumber with salt and let sit for 10 minutes.
- Drain cucumbers and pat dry thoroughly.
- Mix Greek yogurt, feta, herbs, lemon juice, lemon zest, and black pepper until smooth.
- Fold dried cucumbers into yogurt mixture.
- Toast bread lightly if desired and let cool.
- Divide sprouts over two bread slices.
- Spread cucumber mixture evenly on top.
- Add red onion slices and top with remaining bread.
- Slice in half and serve immediately.
Notes
- Salt and drain cucumbers well to prevent soggy sandwiches.
- Assemble just before serving for best texture.
- Store filling separately if packing for lunch.
- Use fresh herbs for brightest flavor.
- Prep Time: 15 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 425
- Sugar: 6g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 20mg