Cucumber Sauce, Yummy, Healthy, Wealthy !

The human olfactory response to cucumbers appear to vary. Most people report a mild, almost watery flavor or a light melon taste, while a small but vocal minority report a highly repugnant taste—some say almost perfume-like. Cucumbers vary in bitterness, even from the same plant.

They are rich in anti-oxidants like vitamin A, C, beta-carotene, lutein and zeaxSpiralized_Cucumber_Noodle_Asian_Salad_fifteenspatulas_3anthin. These anti-oxidents boost your immune system and help fighting against infections.

Good For Pregnancy 

Cucumbers are rich in vitamin C, B1, B3, B2, folic acid, zinc, potassium, magnesium and iron that aids overall development of the fetus inside you.

  • Reduce Your Risk of Cancer

Cucumbers contain polyphenols called lignans (pinoresinol, lariciresinol, and secoisolariciresinol), which may help to lower your risk of breast, uterine, ovarian, and prostate cancers.

  • Freshen Your Breath

Placing a cucumber slice on the roof of your mouth may help to rid your mouth of odor-causing bacteria.

  • Heart Health

Cucumbers contain potassium, which is associated with lower blood pressure levels. A proper balance of potassium both inside and outside your cells is crucial for your body to function properly.

Cucumber Sauce For Your Health


1 1/2 cucumbers (2 large), peeled, halved lengthwise, and seeded

Kosher or sea salt

1/4 cup minced onion

1/2 cup whole-milk yogurt, drained of excess liquid

1/2 cup sour cream

2 to 3 tablespoons minced fresh herbs (dill, mint, cilantro, parsley, and/or chives)

2 teaspoons minced jalapeno

1 tablespoon fresh lemon juice

Freshly ground black pepper

Cut the cucumbers into 1/8-inch dice with a chef’s knife, or pulse them in a food processor until chopped into 1/8-inch pieces (do not over process). Place the cucumbers in a large stainless steel strainer set in the sink or over a bowl, sprinkle them with 1 teaspoon salt, and let them drain for 30 minutes.

Meanwhile, place the onion in a small bowl, cover with cold water, and let stand for 30 minutes.

Transfer the cucumbers to a large bowl, squeezing the last bit of excess moisture from them with your hands before you place them in the bowl. Drain the onion thoroughly and add to the cucumbers. Add the yogurt, sour cream, herbs, and jalapeno, if using. Mix gently, and add the lemon juice. Season with black pepper, taste, and add more lemon or salt as you wish. Refrigerate for at least 1 hour before serving.