Description

These refreshing Cucumber Salad Sandwiches are a light and healthy lunch option featuring crisp cucumbers mixed with a creamy Greek yogurt and feta dressing, fresh herbs, and zesty lemon. Layered between whole-grain bread with alfalfa sprouts and red onion, they offer a delightful combination of textures and flavors perfect for a nutritious, no-cook meal.

Ingredients

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For the cucumber mixture:

1/8 tsp black pepper
2 tbsp low-fat Greek yogurt (Fage is recommended)
1 cup diced English cucumber
1 tbsp chopped fresh herbs (dill and chives recommended)
1/8 tsp salt
2 tbsp crumbled feta cheese
1/2 tsp fresh lemon juice
1/4 tsp grated lemon peel

For assembly:

4 slices whole-grain bread
2 thin slices red onion
1/2 cup alfalfa sprouts

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Instructions

Prepare the Cucumbers: Stir together the diced cucumbers and 1/8 teaspoon salt in a medium bowl and let stand for about 10 minutes to draw out excess moisture.
Make the Yogurt Mixture: In a large bowl, combine the low-fat Greek yogurt, crumbled feta cheese, fresh herbs, grated lemon peel, fresh lemon juice, and a dash of black pepper. Mix well until a creamy, flavorful base forms.
Combine Cucumbers with Yogurt Mixture: Drain the cucumbers after 10 minutes and pat them dry with a paper towel to remove excess moisture. Then add the cucumbers to the yogurt mixture and stir thoroughly to evenly coat them.
Assemble the Sandwiches: Lay two slices of whole-grain bread on a clean surface. Divide the alfalfa sprouts evenly over the bread, then spread the cucumber salad mixture on top. Place a thin slice of red onion over each sandwich, then top with the remaining bread slices. Cut each sandwich in half to secure.
Serve: Enjoy the sandwiches immediately for the best fresh, crisp texture and bright, creamy flavor combination.

Notes

Patting the cucumbers dry after salting is key to avoid soggy sandwiches.
You can substitute fresh herbs like dill and chives with parsley or basil for a different flavor.
Use whole-grain or multigrain bread for added fiber and nutrition.
These sandwiches are best eaten fresh but can be wrapped and refrigerated for up to 4 hours.
For a vegan version, substitute feta and Greek yogurt with plant-based alternatives.