Rice 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 fresh, watery base, while packed mint leaves and a hit of lemon juice and zest give it that clean, garden-forward punch that's hard to stop spooning. Draining the cucumber first is the move that keeps the sauce from turning watery — a small step that makes a big difference in texture and flavor concentration. A quick pulse in the blender keeps things slightly chunky and rustic rather than a thin, forgettable purée. Olive oil ties it all together with a silky finish, and the optional parsley adds a little extra green depth if you have it on hand. It comes together in minutes and works beautifully as a dipping sauce, a drizzle over grilled proteins, or a bright topping for roasted vegetables. Since every ingredient here is naturally grain-free, there's zero need to scrutinize labels or swap anything out — just blend and enjoy.
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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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