Almond Free Cucumber Mint Sauce
Cool, herby, and bright with citrus, this blended sauce is the kind of condiment that makes everything it touches taste more alive. The combination of fresh mint, parsley, lemon juice, and zest gives it a layered, garden-fresh flavor that pairs beautifully with grilled meats, roasted vegetables, or even a simple piece of flatbread. Salting and draining the cucumber first is the smart move here — it pulls out excess moisture so the sauce holds its texture and doesn't turn watery in the fridge. A quick pulse in the blender keeps things slightly chunky and rustic rather than turning it into a smooth purée, which makes for a much more interesting bite. The olive oil ties it all together with a subtle richness that balances the brightness of the lemon. Store-bought sauces and dressings can be a minefield when you're avoiding tree nuts, since almond flour or almond oil sometimes sneaks into unexpected places — making this from scratch with whole, simple ingredients puts you fully in control. It comes together quickly and keeps well for a couple of days, so it's just as useful for meal prep as it is for a last-minute dinner upgrade.
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Learn more →Ingredients
4 servings
- 1 medium english cucumber, peeled, seeded, and roughly chopped
- ½ cup fresh mint leaves, packed
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp extra virgin olive oil
- 1 small clove garlic, minced
- ¼ tsp sea salt, or to taste
- ⅛ tsp ground black pepper
- 2 tbsp fresh parsley leaves, roughly chopped (optional)
Instructions
- 1
Place the chopped cucumber in a fine mesh strainer set over a bowl. Sprinkle with a pinch of the sea salt and let it drain for 15 minutes, until the cucumber has released most of its excess water.
- 2
Transfer the drained cucumber to a blender or food processor. Add the mint leaves, parsley (if using), garlic, lemon juice, and lemon zest.
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