Wheat 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. English cucumber forms the refreshing base, while packed fresh mint leaves and a hit of lemon juice and zest give it that clean, vibrant punch you want drizzled over grilled meats, roasted vegetables, or spooned alongside falafel. A quick salting and draining step pulls excess moisture from the cucumber first, which is what keeps the final sauce from turning watery and dull. The whole thing comes together in a blender with just a handful of whole, recognizable ingredients — no thickeners, no fillers, nothing hiding in the background. Every component here is naturally free of wheat, so there's no substituting or second-guessing required; it's just good food made simply. Optional parsley adds an extra layer of herbal depth if you have it on hand, but the sauce holds its own either way. Make a batch, keep it in the fridge, and watch it disappear faster than you expected.
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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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