Breastfeeding Friendly Cucumber Mint Sauce
Cool, bright, and herby, this blended sauce is the kind of thing you'll want to drizzle over everything — grilled chicken, roasted vegetables, grain bowls, or a simple piece of fish. The base is an English cucumber that gets salted and drained first, which pulls out excess moisture so the final sauce stays thick and vibrant rather than watery. Fresh mint and parsley bring a clean, garden-forward flavor, while lemon juice and zest add just enough brightness to make every bite feel alive. A small clove of garlic and a drizzle of extra virgin olive oil round it all out into something that tastes far more impressive than the effort involved. For anyone navigating the nutritional demands of breastfeeding, this sauce leans on whole, minimally processed ingredients — cucumber, fresh herbs, citrus, and good olive oil — with nothing hidden or unnecessary. It comes together in a blender in minutes and keeps in the fridge for up to two days, making it easy to have something flavorful and nourishing on hand throughout a busy week.
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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)
Can be omittedfresh parsley
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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