Seed Oil Free Cucumber Mint Sauce
Cool, herby, and bright with lemon, this blended cucumber and mint sauce is the kind of condiment that makes everything it touches taste more alive. The base is simple — fresh English cucumber, packed mint leaves, a little parsley, garlic, and a squeeze of lemon — but the result is something that feels genuinely restaurant-worthy. Draining the cucumber before blending is the quiet genius of this recipe; it pulls out excess water so the sauce stays thick and cohesive rather than watery and thin. Extra virgin olive oil is the only fat here, which means you're completely clear of the industrially processed seed oils that sneak into so many store-bought sauces and dressings. Everything gets pulsed just enough to stay slightly chunky, giving it real texture rather than the flat uniformity of a bottled product. It comes together in minutes and keeps in the fridge for a couple of days, making it an easy go-to for grilled proteins, roasted vegetables, or anything that needs a fresh, cooling finish.
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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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