Paleo 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. Fresh cucumber is salted and drained first, which pulls out excess moisture so the final texture stays thick and scoopable rather than watery. Mint, parsley, garlic, and a double hit of lemon — both juice and zest — come together in a food processor for a sauce that's punchy without being overpowering. A drizzle of extra virgin olive oil ties it all together and gives it a silky, cohesive finish. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels or swap anything out — it just works as written. Spoon it over grilled meat, use it as a dipping sauce for roasted vegetables, or serve it alongside a simple salad for a fresh, cooling contrast. Make a batch ahead and keep it in the fridge for up to two days — the flavors only get better as they meld.
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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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