Cool, bright, and herbaceous, this blended sauce is the kind of condiment that makes everything it touches taste more alive. Fresh cucumber gets salted and drained first, which pulls out excess moisture so the final texture stays thick and scoopable rather than watery and thin — a small step that makes a real difference. Mint, parsley, lemon juice, and zest bring layers of freshness, while a drizzle of olive oil ties it all together into something that feels almost luxuriously smooth. Managing a nickel sensitivity often means scrutinizing ingredient lists for whole grains, legumes, and nuts that tend to be high in the mineral, and this sauce sidesteps all of that with a short, clean lineup of low-nickel produce and pantry staples. The garlic adds just enough savory depth without overwhelming the delicate herb-and-citrus balance. It comes together in minutes and keeps in the fridge for a couple of days, so you can spoon it over grilled proteins, stir it into grain bowls, or use it as a dipping sauce whenever the mood strikes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Transfer the drained cucumber to a blender or food processor. Add the mint leaves, parsley (if using), garlic, lemon juice, and lemon zest.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
