Fish 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 fresh, watery base, while packed mint leaves and a hit of lemon juice and zest give it that unmistakable lift. Draining the cucumber first is a smart move — it pulls out excess moisture so the final sauce stays vibrant and cohesive rather than watery and flat. A small clove of garlic and a drizzle of olive oil round everything out, adding just enough depth without overpowering the freshness. The texture lands somewhere between a chunky relish and a smooth dressing, which makes it incredibly versatile — spoon it over grilled vegetables, swirl it into grain bowls, or use it as a dip for warm flatbread. Everything in this recipe is straightforwardly plant-based, so there's zero guesswork about hidden seafood derivatives that sometimes sneak into store-bought sauces and dressings. Make it ahead and keep it chilled; it holds beautifully for a couple of days and somehow tastes even better the next morning.
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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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