Ingredients
1 cup diced English cucumber
1/8 teaspoon salt
2 tablespoons low-fat plain Greek yogurt
2 tablespoons crumbled feta cheese
1 tablespoon chopped herbs (dill, parsley, or mint)
1/4 teaspoon grated lemon peel
1/2 teaspoon fresh lemon juice
1/8 teaspoon ground black pepper
1/2 cup alfalfa sprouts
4 slices whole-grain bread, toasted as preferred
2 thin slices of red onion
Instructions
1. In a bowl, combine the diced cucumber and salt. Let sit for 5 minutes, then drain any excess liquid.
2. Add Greek yogurt, crumbled feta cheese, chopped herbs, lemon peel, lemon juice, and black pepper to the cucumber. Stir until well combined.
3. Toast the whole-grain bread to your desired level of crispness.
4. Spread the cucumber mixture evenly onto two slices of toast.
5. Top each with alfalfa sprouts and red onion slices.
6. Close the sandwiches with the remaining toast slices, slice in half, and serve immediately.
Notes
Use any combination of fresh herbs you like—dill adds brightness, parsley brings freshness, and mint offers a cool twist.
Add sliced avocado or tomato for extra nutrition and flavor.
For a vegan version, use plant-based yogurt and feta.
- Prep Time: 10-15 minutes
- Cook Time: 0 minutes
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 225
- Fat: 12g
- Carbohydrates: 33g
- Protein: 10g