Shellfish 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. Fresh English cucumber gets salted and drained first, which is a small but important step that keeps the final sauce from turning watery and dull. A generous handful of mint leaves, a hit of lemon juice and zest, fresh garlic, and a drizzle of olive oil round out the flavor into something that feels both refreshing and deeply savory at the same time. The blending technique here is key — a few quick pulses keep the texture pleasantly chunky rather than turning it into a thin purée, so every spoonful has real body. Every single ingredient in this recipe is naturally free from shellfish and seafood, so there's no label-reading or substitution stress involved whatsoever. It comes together in minutes and keeps in the fridge for up to two days, making it an easy make-ahead option for grilled meats, roasted vegetables, grain bowls, or even as a dipping sauce for warm flatbread.
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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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