Description
A refreshing cucumber salad served between slices of toasted whole wheat bread.
Ingredients
Scale
- 4 slices whole wheat bread
- 1 cup (200g) plain Greek yogurt
- 1 large cucumber, thinly sliced
- 1/2 cup (100g) finely chopped celery
- 1/4 cup (50g) finely chopped red onion
- 2 tablespoons (30ml) lemon juice
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5g) dried dill
- 1/2 teaspoon (2g) salt
- 1/4 teaspoon (1g) black pepper
Instructions
- In a medium bowl, combine Greek yogurt, lemon juice, olive oil, dried dill, salt, and black pepper. Mix well to create the dressing.
- Add thinly sliced cucumber, chopped celery, and chopped red onion to the dressing. Gently toss until all ingredients are evenly coated.
- Toast the whole wheat bread slices until lightly golden and crisp.
- Divide the cucumber salad mixture evenly among two slices of toasted bread.
- Top with the remaining two slices of bread to form sandwiches.
- Cut each sandwich in half diagonally and serve immediately.
Notes
- This sandwich is great for a light lunch or a refreshing snack.
- Feel free to add more vegetables or protein to customize your sandwich.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Sandwiches
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 10mg