Who said you couldn’t put a salad on a sandwich? Flavor this creamy cucumber filling with your favorite fresh herbs, tangy feta cheese and lemon. Salting the cucumber then patting it dry removes some of the moisture, so the filling doesn't make the bread too soggy. If you like crispy bread, toast it first for extra crunch. This easy, healthy cucumber salad sandwich takes just 15 minutes to make. Cucumbers and whole-grain bread contribute to fiber intake, supporting digestive health. Herbs like dill and mint offer a refreshing flavor boost.

Servings: Original recipe (1X) yields 2 servings

INGREDIENTS

Original recipe (1X) yields 2 servings
1 cup chopped English cucumber
⅛ teaspoon salt
2 tablespoons low-fat plain strained yogurt, such as Greek-style
2 tablespoons crumbled feta cheese
1 tablespoon herbs, such as dill, parsley or mint, chopped
¼ teaspoon lemon zest
½ teaspoon lemon juice
⅛ teaspoon ground pepper
½ cup alfalfa sprouts
4 slices whole-grain bread, toasted if desired
2 thin slices red onion

STEPS

1) Stir together cucumber and salt in a medium bowl; let stand for 10 minutes.

2) Meanwhile, combine yogurt, feta, herbs, lemon zest, lemon juice and pepper in a large bowl.

3) Drain the cucumbers; spread on a paper towel and pat dry. Add to the yogurt mixture; stir until well coated.

4) Divide sprouts between 2 bread slices. Spread cucumber salad on top of the sprouts. Top each with an onion slice and another bread slice; cut in half. Serve immediately.