After a long day, sometimes you just want something fresh, tasty, and effortless — no cooking, no fuss. This zucchini salad with diced cucumber and tomatoes, mixed with creamy Greek yogurt and a hint of mustard, is just the thing. Paired with open-faced whole grain sandwiches topped with lean turkey cold cuts and perfectly sliced hard-boiled eggs, it’s a meal that feels light but fills you up.
Why this meal works:
- Quick to prepare (think: less than 15 minutes!)
- No cooking required — just a little grating and chopping
- Packed with fresh veggies and protein
- Perfectly balanced calories (~700 kcal per person)
- Great for anyone wanting to eat healthy without sacrificing flavor
Ingredients (serves 2):
- 400g zucchini, grated on coarse holes
- Half a long green cucumber, diced
- 2 medium tomatoes, diced
- 150g Greek yogurt (low-fat)
- 1 tbsp mustard (smooth or grainy)
- Salt & pepper to taste
- 4 slices whole grain bread
- Low-fat white cheese (for spreading)
- 4 slices turkey cold cuts (2 per person)
- 4 hard-boiled eggs (2 per person)
Step-by-step:
- Lightly salt the grated zucchini and let it sit for about 10 minutes to release some water. Then gently squeeze out excess moisture and place it in a bowl.
- Add diced cucumber and tomatoes to the zucchini.
- Stir in Greek yogurt, mustard, salt, and pepper until combined. Set aside.
- Spread a thin layer of low-fat white cheese on the whole grain bread slices.
- Top each slice with turkey cold cuts and then sliced hard-boiled eggs. Season eggs with salt and pepper.
- Serve the fresh veggie salad alongside the open sandwiches. Dig in!
This no-cook meal is ideal for warm evenings or when you just want to relax without spending time in the kitchen. Plus, it’s colorful and beautiful on the plate — because we eat first with our eyes, right?
