Fructose Free Cucumber Mint Sauce
Cool, herby, and bright with lemon, this blended sauce is the kind of condiment that makes everything it touches taste more alive. English cucumber forms the base — mild, hydrating, and naturally low in fermentable sugars, which is exactly what you want when you're keeping fructose in check. The draining step is a small but smart move: letting the cucumber release its excess water first means the final sauce is concentrated in flavor rather than watery and flat. Fresh mint, parsley, a hit of lemon juice and zest, and a drizzle of good olive oil round things out into something that feels genuinely restaurant-worthy. A quick pulse in the blender keeps the texture slightly chunky and rustic, so it clings beautifully to grilled proteins, roasted vegetables, or even a simple grain bowl. Every ingredient here is straightforward and whole, so there's no guesswork about hidden sweeteners or high-fructose additives sneaking in from a store-bought bottle. Make a batch, stash it in the fridge, and you've got two days of effortless, feel-good flavor on standby.
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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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