Gut Friendly Cucumber Mint Sauce
Cool, bright, and herbaceous, this blended sauce is the kind of thing you'll want to drizzle on just about everything. English cucumber forms the base, and the step of salting and draining it first is a small but meaningful detail — it pulls out excess water so the final sauce has real body and concentrated flavor rather than a watery, thin consistency. Fresh mint and parsley bring a lively green note, while lemon juice and zest add just enough brightness to keep things feeling clean and light. A single small clove of garlic and a drizzle of extra virgin olive oil round it all out without overwhelming the delicate herbal character. The pulse-and-drizzle technique keeps the texture pleasantly chunky, which makes it far more interesting than a fully blended purée. Cucumber and fresh herbs are gentle on the digestive system, and the whole recipe leans on whole, minimally processed ingredients — no hidden additives or preservatives to second-guess. Make it ahead and keep it in the fridge for up to two days, and you'll have a versatile, feel-good condiment ready to go whenever you need it.
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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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