Turmeric Free Cucumber Mint Sauce
Cool, herby, and bright with lemon, this blended sauce is the kind of condiment that makes everything it touches taste more alive. The English cucumber gets salted and drained first, which pulls out excess water and keeps the final texture from turning watery or thin — a small step that makes a real difference. Fresh mint and parsley bring a garden-fresh lift, while garlic and lemon zest add just enough edge to keep things interesting. A drizzle of olive oil ties it all together into a sauce that's silky but still has a little texture from the pulse-only blending method. Many store-bought sauces and spice blends sneak in anti-inflammatory powders or golden-hued seasonings that can be hard to spot on a label, so making this from scratch means you know exactly what's in the bowl. It works beautifully spooned over grilled proteins, tucked into wraps, or served alongside roasted vegetables as a cooling contrast. Make a batch ahead and keep it in the fridge — it's just as good the next day.
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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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