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
STEP-1
Stir together cucumber and salt in a medium bowl; let stand for 10 minutes.
STEP-2
Meanwhile, combine yogurt, feta, herbs, lemon zest, lemon juice and pepper in a large bowl.
STEP-3
Drain the cucumbers; spread on a paper towel and pat dry.
STEP-4
Add to the yogurt mixture; stir until well coated.
STEP-5
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.