Eosinophilic Esophagitis Friendly 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 fresh mint and a squeeze of lemon juice give it that clean, vibrant lift that store-bought sauces rarely manage to pull off. A quick salting and draining step draws out excess moisture from the cucumber first, which means the finished sauce holds together beautifully rather than turning watery. The garlic and olive oil round everything out into something that feels genuinely satisfying without relying on dairy, wheat, eggs, soy, or any of the common triggers that make eating with eosinophilic esophagitis such a careful balancing act. The texture lands somewhere between a chunky relish and a smooth drizzle — just enough body to cling to whatever you're serving it with. It comes together in minutes and keeps in the fridge for a couple of days, so it's easy to make ahead and have on hand whenever you need a safe, flavorful finishing touch.
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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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