Vegetarian Cucumber Mint Sauce
Cool, herby, and bright with citrus, this sauce is the kind of condiment that makes everything it touches taste more alive. The combination of fresh mint, parsley, and lemon zest gives it a garden-fresh punch, while the olive oil pulls it all into a silky, cohesive drizzle. Salting and draining the cucumber first is the secret move here — it draws out excess moisture so the sauce stays vibrant and doesn't turn watery in the fridge. A few quick pulses in the blender keep the texture pleasantly chunky rather than a smooth purée, which means it clings beautifully to whatever you spoon it over. It works as a dipping sauce, a topping for grain bowls, a companion to roasted vegetables, or a bright finishing drizzle over a simple salad. Made entirely from fresh produce, olive oil, and pantry staples, it comes together with zero fuss and no animal products beyond what you choose to pair it with.
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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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