Tucci’s Salad | A Bold, Fresh & Crunchy Combo

This isn’t just a salad — it’s a flavour bomb. Smoky bacon, juicy prawns, creamy avocado, fresh greens, cherry tomatoes, and crunchy nuts all tossed in lime juice and olive oil. Light, balanced, and totally satisfying.

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About This Dish

Inspired by the sunny Mediterranean coast, Tucci’s Salad combines fresh seafood, crispy bacon, and creamy avocado in a light, zesty dressing. It’s simple to make, beautifully balanced, and bursting with texture.

Ingredients (Serves 2)

Baby Spinach:	2 handfuls
Rocket (Arugula):	1 handful
Bacon:	150 g (pan-fried until crispy)
Prawns:	150 g (pan-seared)
Avocado:	½, diced
Cherry Tomatoes:	12, halved
Lime Juice:	Juice of ½ lime
Crushed Nuts:	Almonds or peanuts, to taste
Salt & Olive Oil:	To taste

How to Make It

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins

Step 1: Pan-fry the bacon until golden and crispy, then set aside on paper towels.
Step 2: In the same pan, sear the prawns for about 2 minutes per side until pink and cooked through.
Step 3: In a large bowl, combine baby spinach, rocket, halved cherry tomatoes, and diced avocado.
Step 4: Add bacon, prawns, crushed nuts, and drizzle with olive oil and fresh lime juice.
Step 5: Season lightly with salt and toss everything gently to coat. Serve immediately.

Tucci’s Tips

Use freshly cooked prawns — they give the salad a warm contrast and great texture.

A pinch of chili flakes adds a nice kick to balance the avocado’s creaminess.

Don’t overdress — lime and olive oil should enhance, not overpower, the ingredients.

Variations

Vegetarian: Skip bacon and prawns, and add grilled halloumi or roasted chickpeas.
Tropical Touch: Add mango slices or pineapple chunks for a fruity sweetness.
Extra Protein: Top with a soft-boiled egg or some seared tuna.

Did You Know?

Historical Fact: Prawn salads became popular in coastal Italian towns during summer, when fishermen brought in fresh catches served cold with olive oil and lemon.

Fun Fact: In Naples, a light seafood salad is often eaten before pasta — it’s considered the “antipasto of the sea.”

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Storage & Thank You

Best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day.

Can it be frozen? No — this salad is best served immediately for maximum freshness and crunch.

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