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
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.