Gluten Free Cucumber Mint Sauce
Cool, bright, and herbaceous, this blended sauce is the kind of thing that makes a simple grilled chicken or roasted vegetable feel like a restaurant plate. English cucumber forms the fresh, watery base, while packed mint leaves and a hit of lemon juice and zest give it that clean, almost electric flavor that wakes up everything it touches. Draining the cucumber first is a smart move — it pulls out excess moisture so the sauce stays thick and cohesive rather than watery and thin. A small clove of garlic and a drizzle of olive oil round everything out, adding just enough depth without overpowering the herbs. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or scrutinize labels — it's just real, whole food blended together. Optional parsley adds a slightly earthy note if you want a little more complexity in the mix. Make it ahead and keep it chilled; it's just as good the next day spooned over fish, stirred into grain bowls, or used as a dipping sauce for crudités.
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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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