Beef Free Cucumber Mint Sauce
Cool, bright, and herbaceous, this blended sauce is the kind of condiment that makes everything it touches taste more alive. Fresh English cucumber gets salted and drained first, which pulls out excess moisture so the final texture stays thick and scoopable rather than watery. Mint and parsley bring a garden-fresh punch, while lemon juice, lemon zest, and a small clove of garlic add layers of brightness and just enough bite. A drizzle of extra virgin olive oil ties it all together into a silky, cohesive sauce with a pleasantly chunky finish. It comes together entirely from plant-based ingredients, so there's no need to think twice about what's in it — just clean, simple flavors from start to finish. Spoon it over grilled vegetables, roasted potatoes, falafel, or use it as a dipping sauce for warm flatbread. Make it ahead and keep it in the fridge for up to two days — the flavors only get better as they meld.
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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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