Nightshade 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 fresh, watery base, while packed mint leaves and a hit of lemon juice and zest give it that unmistakable garden-fresh lift. Draining the cucumber first is a small but smart step — it pulls out excess moisture so the final sauce stays thick and cohesive rather than watery and thin. A single clove of garlic and a drizzle of olive oil round everything out into something that feels almost creamy without any dairy at all. For anyone navigating a nightshade-free lifestyle, sauces and condiments are often the trickiest category, since so many rely on tomatoes or peppers as their backbone — this one sidesteps all of that entirely with ingredients that are naturally in the clear. It comes together in minutes and keeps in the fridge for a couple of days, making it an easy prep-ahead addition to grilled proteins, grain bowls, or roasted vegetables. Optional parsley adds a little extra herbal depth if you want to push the flavor even further.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!