Name: Cucumber Hummus Sandwich Lunch
Prep time: 5 min
Total time: 5 min
Ingredients: 2 Slices Bread (The nutrition in the recipe is based on Whole Wheat Bread - 365 by Whole Foods Market); 3 Tbsp Lemon hummus; ¼ cup Cucumber slices; 1 cup Grapes; ½ cup Baby butter lettuce

Cucumber & Lemon Dill Hummus Sandwich Lunch

Cucumber Hummus Sandwich Lunch

Lauren Budd Levy MS, RDN, CSR, FNKF

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We know cucumbers and hummus go great together by themselves but have you tried the on a sandwich? This kidney-friendly and low sodium Cucumber Hummus Sandwich with grapes is a simple yet satisfying lunch that can be thrown together in minutes.

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Low Phosphorus, Low Sodium, Medium Potassium

Total Time: 5

Servings: person

Serving Size:1 sandwich

Nutrition

Calories:331 kcal

Carbs:63 g

Sodium:390 mg

Potassium:623 mg

Phosphorus:80 mg

Protein:12 g

Fiber:8 g

Ingredients

▢ 2 Slices Bread The nutrition in the recipe is based on Whole Wheat Bread – 365 by Whole Foods Market
▢ 3 Tbsp Lemon hummus
▢ ¼ cup Cucumber slices
▢ 1 cup Grapes
▢ ½ cup Baby butter lettuce

Instructions

If you like your sandwich bread toasted, start by toasting the bread.
Spread hummus on both sides of bread and layer the cucumbers and lettuce.
Join sides to form your sandwich and serve with a side of grapes.

Full Nutrition

Nutrition Facts

Cucumber Hummus Sandwich Lunch

Amount Per Serving (1 sandwich)

Calories 331 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.01g

Sodium 390mg17%

Potassium 623mg18%

Carbohydrates 63g21%

Fiber 8g33%

Sugar 29g32%

Protein 12g24%

Vitamin A 952IU19%

Vitamin B1 0.1mg7%

Vitamin B2 0.1mg6%

Vitamin B3 0.4mg2%

Vitamin B5 0.2mg2%

Vitamin B6 0.2mg10%

Vitamin C 7mg8%

Vitamin E 0.3mg2%

Vitamin K 50µg48%

Calcium 49mg5%

Copper 0.2mg10%

Folate 26µg7%

Iron 4mg22%

Manganese 0.2mg10%

Magnesium 18mg5%

Phosphorus 80mg8%

Selenium 0.3µg0%

Zinc 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Lauren Budd Levy MS, RDN, CSR, FNKF (23)

Lauren is a renal dietitian since 2009. Owner/Founder of Happy Health Nutrition and a plant-based eater; Lauren believes kidney health is a lifestyle and not a diet. Kidney disease impacts all aspects of life and food choices are vitally important for kidney health.

Lauren enjoys working with people, experimenting with recipes, and finding ways that healthy choices feel attainable, sustainable, and enjoyable.

Lauren works to take the frustration and confusion out of the renal diet and empower people to follow a kidney-friendly lifestyle.