Pregnancy Friendly Cucumber Mint Sauce
Cool, bright, and herby, this blended green sauce is the kind of condiment that makes everything it touches taste more alive. English cucumber forms the refreshing base, while packed fresh mint and a handful of parsley bring a garden-fresh lift that pairs beautifully with grilled proteins, roasted vegetables, or even a simple grain bowl. A quick salting and draining step pulls excess moisture from the cucumber first, which is what keeps the final sauce from turning watery and dull. Lemon juice and zest add a clean citrus punch, and a small clove of garlic rounds everything out without overwhelming the delicate herb flavors. During pregnancy, leaning on whole, recognizable ingredients like these — fresh produce, olive oil, and real herbs — makes it easy to feel confident about what you're eating. There are no processed additives or anything to second-guess here, just a simple, nourishing sauce you can whip up in minutes and keep in the fridge for a couple of days.
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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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