Candida Diet Friendly Cucumber Mint Sauce
Cool, herby, and bright with lemon, this blended sauce is the kind of condiment that makes everything it touches taste more alive. The base is simple — fresh cucumber, mint, parsley, garlic, and a drizzle of good olive oil — but the technique of salting and draining the cucumber first is what keeps the texture perfectly saucy rather than watery. That small extra step makes a real difference, and it only takes 15 minutes of hands-off time. Navigating sauces and condiments can be genuinely tricky when you're avoiding sugar, vinegar, and processed additives, but every single ingredient here is clean and straightforward. Lemon juice brings the acidity, olive oil brings the body, and the fresh herbs do all the heavy lifting on flavor. Pulse it to a slightly chunky consistency and you've got something that works beautifully spooned over grilled proteins, roasted vegetables, or used as a dipping sauce. Make a batch and it keeps in the fridge for up to two days — though it rarely lasts that long.
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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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