In the last few weeks, I’ve been to Cruz Blanca an inordinately large number of times. When we first heard that Rick Bayless (a well-known Chicago chef and restauranteur specializing in Mexican food) was opening a restaurant in the West Loop I was ecstatic. I’ve been to almost every other restaurant of his and loved… View Article

Cucumber Cilantro Salad

Calories: 70

In the last few weeks, I’ve been to Cruz Blanca an inordinately large number of times. When we first heard that Rick Bayless (a well-known Chicago chef and restauranteur specializing in Mexican food) was opening a restaurant in the West Loop I was ecstatic. I’ve been to almost every other restaurant of his and loved all of them, including the ones at the airport with the excellent margaritas (a pre-flight staple). I was even happier when I discovered that this new restaurant would have two sides–an expensive, reservations-only side and a no-frills taqueria side that only serves tacos, chips & guac, and house-brewed beer. This side is called Cruz Blanca, and we’ve been hitting it up regularly for lunch and post-work drinks.

Over the 4th of July my husband’s family stayed with us in Chicago and we went there for lunch. My sister-in-law ordered a taco plate and was happy to discover that it came with a cucumber cilantro salad, which she generously shared with the table. I absolutely loved it. It was simple, salty, and a bit tangy. The cucumbers and cilantro together made for a very refreshing combination, which was perfect for hot and muggy summer weather. I resolved to try to make my own at home.

The veggies in the taqueria version were finely chopped, but I thought using my ribbon blade on my spiralizer might make for an easy way to slice them thin and a pretty looking salad. I think I was right! The radishes were a bit hard to spiralize–you can only get about half of one through the blade, but I save the non-spiralzed halves for salads, so it worked out just fine.

Cucumber Cilantro Salad

Servings: 3 · Serving Size: one heaping cup · Calories: 70
Fat: 5 g · Cholesterol: 0 mg · Sodium: 797 mg · Carbs: 6 g · Fiber: 2 g · Sugar: 3 g · Protein: 1 g

  • 2 large cucumbers (14.8 oz. ribbons)
  • 12 radishes (4.5 oz. ribbons)
  • 5 Tbsp cilantro
  • 1 Tbsp olive oil
  • 2 Tbps lime juice
  • 1 tsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp garlic powder

Directions
Peel cucumbers and slice into three equal chunks. Wash radishes and chop off ends. Using the slicing/ribbon blade on your sprilizer, spiralize cucumbers and radishes. Using your hands, tear the ribbons into bite sized bits and place into a large bowl.

Wash and finely chop cilantro. To the bowl, add cilantro, olive oil, lime juice, apple cider vinegar, salt, and garlic powder. Stir gently until mixed thoroughly.

Serve chilled.

spiralizer cucumber ribbons
spiralizer radish ribbons
cucumber cilantro salad spiralizer recipe
cucumber cilantro salad spiralizer recipe
cucumber cilantro salad spiralizer recipe
cucumber cilantro salad spiralizer recipe
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