Coconut Free Cucumber Mint Sauce
Cool, herbaceous, and bright with lemon, this blended sauce is the kind of thing you'll want to drizzle over everything from grilled chicken to roasted vegetables. The combination of fresh mint, parsley, and cucumber creates a flavor that feels almost impossibly refreshing — clean and vibrant without being fussy. Salting the cucumber first and letting it drain is a small but smart step that keeps the sauce from turning watery, so the texture stays just right: slightly chunky and satisfying rather than thin and soupy. A single clove of garlic and a hit of lemon zest give it just enough edge to keep things interesting. Every ingredient here is straightforward and plant-based, so there's no need to scan labels or worry about hidden additives sneaking in. It comes together in minutes and keeps in the fridge for a couple of days, making it an easy go-to condiment to have on hand all 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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