Barley 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. Fresh English cucumber forms the base, and a quick salting step draws out excess moisture so the final texture stays vibrant and never watery. Mint and parsley bring a garden-fresh punch, while lemon juice and zest keep things lively without overpowering the other flavors. A small clove of garlic and a drizzle of extra virgin olive oil round it all out into something that feels far more sophisticated than the handful of ingredients would suggest. Grain-free cooking doesn't get much easier than this — every single ingredient here is naturally free of barley and any related grains, so there's no label-scanning or substitution required. The whole process comes together in a blender with just a few pulses, making it an effortless addition to a weeknight spread. Spoon it over grilled proteins, use it as a dipping sauce, or swirl it into a grain bowl for a hit of freshness that ties the whole plate together. It keeps well in the fridge for a couple of days, so making a batch ahead is absolutely worth it.
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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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