Sesame Free Cucumber Mint Sauce

Total time25 min

Prep time10 min

Cook time0 min

4.6

(24)

Cool, herby, and bright with lemon, this blended sauce is the kind of condiment that makes everything it touches taste more alive. Draining the cucumber first is the secret move here — it pulls out excess moisture so the final sauce stays thick and vibrant rather than watery and dull. Fresh mint and parsley bring a garden-fresh lift, while the garlic and lemon zest add just enough edge to keep things interesting. A drizzle of extra virgin olive oil ties it all together into something silky and cohesive without any of the tahini or sesame oil you'd find in similar sauces at the store. That makes this a genuinely safe and satisfying option for anyone navigating sesame avoidance, since every ingredient here is clean and straightforward. Spoon it over grilled chicken or fish, use it as a dip for warm pita, or dollop it alongside roasted vegetables — it's endlessly versatile. Make a batch on Sunday and it'll quietly upgrade your meals for the next couple of days.

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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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