Spinach Salad with Shrimp, Toasted Hazelnuts, Micro Greens & Tzatziki Sauce

I pulled together ingredients from the fridge to make this delicious salad. Shrimp cooks quickly and is scrumptious with a quick (10 minute?) marinade before pan sauteing.

My grandmother's dear friend has a 'filbert' orchard, so we always have plenty of hazelnuts around! Toasting in a small pan doesn't take much time (just shake here and there) and brings out the flavor of the nuts.
Salad with Toasted Hazelnuts &
Place 1/2 C raw hazelnuts in a dry pan over medium high heat. As the pan heats up, shake the pan to toast nuts evenly. Once they are slighty toasted in color and releasing an aroma, take off heat. Chop and use over the salad.

Wash 2-3 C baby spinach. Combine with micro greens (I got mine at Trader Joes, just check the expiration date) and toasted hazelnuts.

Tzatziki Sauce for drizzling over salad
I got the idea from this recipe on Epicurious. I made mine the day before, while waiting for last night's dinner to cook. It keeps in the fridge, or you can freeze some for your next batch of falafel.

Chop with the 'ninja star' food processor blade:
1 cucumber (reserve a chunk for the end for a chunky texture)
5 sprigs dill 1 shallot 2 cloves garlic 1/4 of a red onion

Then add & mix:
1 cup plain yogurt, I like Nancy's plain honey yogurt, made in Springfield Oregon
2 TB lemon juice 1/4 tea cracked anise seed (sounds strange but it works)
1/4 tea red pepper flakes pinch of salt

Quick Garlic Pepper Shrimp
Mix together in a dish large enough to hold shrimp
olive oil
1 -2 cloves garlic, crushed
1/4 tea salt (this helps the garlic bind to the shrimp or something)
sprinkling of black pepper
1/4 tea Hungarian sweet paprika
1/4 tea red pepper flakes

Add shelled raw shrimp to the marinade and let sit at room temp for 10 minutes. You can prep the salad while it's marinating.



Heat a pan with a tiny dab of olive oil over medium heat. Add the shrimp and shake the pan. Use a spoon/spatula to flip the shrimp over. Keep shaking the pan to cook the shrimp evenly. Sprinkle more black pepper over shrimp, and add a pinch of mustard seeds. Take off heat when shrimp is done (be careful not to overcook).