Ingredients
Scale
- 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 like 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
- In a mixing bowl, combine diced cucumber and salt; let sit for 10 minutes. Drain excess moisture.
- Mix in Greek yogurt, feta cheese, herbs, lemon peel, lemon juice, and black pepper until well combined.
- Toast whole-grain bread slices to your desired crispness.
- Spread the cucumber filling on two slices of bread; top with alfalfa sprouts and red onion slices.
- Complete the sandwiches with the remaining bread slices. Cut into halves or quarters and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Toasting
- Cuisine: Modern
Nutrition
- Serving Size: 1 sandwich (approximately 150g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg