Cinnamon Free Cucumber Mint Sauce
Cool, herbaceous, and bright with lemon, this cucumber mint sauce is the kind of condiment that makes everything it touches taste more alive. The combination of fresh mint, parsley, and lemon zest gives it a vibrant, garden-fresh flavor that pairs beautifully with grilled meats, roasted vegetables, falafel, or even a simple crudité platter. Draining the cucumber before blending is the secret move here — it pulls out excess moisture so the sauce stays thick and scoopable rather than watery and thin. A short pulse in the blender keeps the texture pleasantly chunky, while a slow drizzle of olive oil brings everything together into a silky, cohesive finish. For anyone navigating a sensitivity to warming spices, sauces and condiments can be a minefield of unexpected additions — this one keeps things clean and straightforward with nothing but fresh produce, herbs, and good olive oil. It comes together in well under thirty minutes and keeps in the fridge for a couple of days, making it an easy prep-ahead staple for the 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)
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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