Dairy Free Cucumber Mint Sauce
Cool, herby, and bright with citrus, this blended sauce is the kind of condiment that makes everything it touches taste more alive. English cucumber forms the refreshing base, while packed fresh mint leaves and a hit of lemon juice and zest give it that signature zing that keeps you coming back for another spoonful. A quick salting and draining step pulls out excess moisture from the cucumber first, so the final sauce stays vibrant and cohesive rather than watery. Extra virgin olive oil is the only fat here, which means the whole thing comes together without any cream, yogurt, or dairy of any kind — no substitutions needed, no compromises on flavor. The optional parsley adds a subtle earthiness that rounds out the mint beautifully if you have it on hand. Pulse it just enough to keep a little texture, and you've got a versatile sauce that works as a dip, a drizzle over grilled proteins, or a fresh topping for grain bowls and flatbreads.
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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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