Lactose 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. Fresh cucumber is salted and drained before blending, which pulls out excess moisture and keeps the final texture from turning watery — a small step that makes a big difference. Mint, parsley, lemon juice, and zest layer together into something that feels almost Mediterranean, with garlic and olive oil rounding it all out into a cohesive, vibrant sauce. The whole thing is built entirely from fresh produce and pantry staples, so there's no dairy hiding anywhere — no cream, no yogurt, nothing to second-guess. It lands somewhere between a salsa verde and a classic tzatziki in spirit, but it's entirely its own thing. Serve it over grilled proteins, spoon it onto roasted vegetables, or use it as a dipping sauce — it's versatile enough to earn a permanent spot in your weekly rotation.
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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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