Pescatarian Cucumber Mint Sauce
Cool, bright, and herbaceous, this sauce is the kind of condiment that makes everything it touches taste more alive. Salting and draining the cucumber first is a small but crucial step — it pulls out excess moisture so the final sauce stays thick and vibrant rather than watery and dull. Fresh mint, parsley, lemon juice, and zest layer together into something that smells incredible before you even take a bite. A quick pulse in the blender keeps the texture pleasantly chunky, while a slow drizzle of olive oil brings it all together into a cohesive, glossy sauce. It pairs beautifully with grilled fish, roasted vegetables, or even as a dipping sauce for warm flatbread. Since every ingredient here is straightforward and plant-based, there's no guesswork about what's in it — just clean, fresh flavors you can feel good about. Make a batch ahead and keep it in the fridge for up to two days; if anything, it gets better as the flavors 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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