Oats 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. English cucumber forms the refreshing base, while packed fresh mint leaves and a hit of lemon juice and zest give it that clean, vibrant punch you want drizzled over grilled proteins, roasted vegetables, or tucked into a wrap. A quick salting and draining step pulls excess moisture from the cucumber first, which is what keeps the final texture beautifully cohesive rather than watery. The result is slightly chunky — not a smooth purée — so every spoonful has real body and character. For anyone navigating grain sensitivities, this sauce is naturally built from whole, simple ingredients with zero grains anywhere in sight, making it an effortless fit without any substitutions required. Whip it up in minutes and keep it in the fridge for up to two days, though honestly it rarely lasts that long.
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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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