We had the good idea, through consulting our chef Jean-François, to concoct a very special recipe to strengthen your immunity; something that is highly recommended and undeniably desired in these difficult times. To do this, our international chef has given his heart to helping you discover ingredients less known for Canadians due to our northern climate. When we think of the Antilles, even the Dominican Republic, Guadeloupe, Martinique or even Trinidad and Tobago, we undoubtedly associate them with Creole gastronomy, because of its colors, as well as its divine and more decadent flavors than others. So to speak, multiple ethnic communities Indian, Spanish, Chinese, British, French and Lebanese have left their important traces on a culinary point of view on the Creole gastronomy. In the Caribbean, you can eat all kinds of international dishes, which you would never expect; cooked with local herbs and tubers. The Creole world or commonly known as the Antilleans has taken advantage of composite legacies to create a fusion cuisine that is absolutely fascinating. To arm you against the current virus, the flu, or even increase your life expectancy; we thought about suggesting a recipe rich in zinc and vitamin D. If you want to go further, we recommend our product Vitoli® Immunity. With that, we hope that this brand-new culinary discovery will be part of your 2021 resolutions.


Creole Seafood Salad With Nuts


– 5 cups of Creole provisions of your choice, peeled, boiled, diced (unpeeled plantain, sweet potato, yam, eddoe, chayote, taro, malanga, orange-fleshed squash)


– 2 cups of peeled, boiled, diced sweet potatoes + 3 cups of peeled, boiled, chopped potatoes

– 1 package of “Sardo” marinated seafood (212 grams) or 2 cans of tuna in water and/or salmon

– 2 to 4 hard-boiled eggs, cut into four segments each

– 1 to 2 stalks of celery cut into small cubes

– 1 red onion, finely diced

– 1 green pepper, finely diced (optional)

– 1/2 cup of shelled sunflower seeds, unsalted cashews, or macadamia nuts

– 1/2 cup of olive oil

– 4 tablespoons of lime or fresh lemon juice

– 1 teaspoon of mustard

– 1 tablespoon of fresh coriander

– A few slices of cucumber and clementine (optional)

– Chives, parsley to taste

– Salt and pepper to taste




  1. In a medium-sized pot halfway filled with water, place your Creole provisions of your choice, with the eggs on top. Any food that includes the potato should be peeled with a small knife. Note that the plantain, if you use it, should be cut into three pieces with the peel, otherwise you will not be able to peel it. Boil everything over medium high heat until the provisions are tender; your eggs at this point will be cooked to perfection.
  2. While the tubers are boiling, cut the celery, red onion, pepper (if using) to the cut required and chop all the herbs required. Thinly slice the cucumber and clementine slices, only if you want an original presentation. We will be able to explain how to proceed in the next steps. These fruit slices are mainly for decorative purposes, so the choice is yours.
  3. Now that the provisions are ready. Pour them in a colander, then rinse them gently in cold water, being careful not to break them. Dry them a little before putting them in the refrigerator for about fifteen minutes, including the eggs. You could take this opportunity to wash your pot while you wait.
  4. Take your root vegetables and eggs out of the fridge; add olive oil to them followed by lemon juice. Subsequently, you will need to macerate them in the fridge for half an hour. Meanwhile, remove the shells from your eggs, then set them aside in the fridge.
  5. Following the maceration of your salad; it’s time to add all the other ingredients mentioned: seafood (or) tuna, sunflower seeds (and/or) nuts, mustard, herbs and salt, pepper to taste.
  6. Take out a nice plate, or even your favorite one. Decorate it with the slices of cucumber and clementine in an alternated fashion. We remind you again that this proposal is purely optional, but strongly suggested. Place the salad in the center of the plate, then garnish with hard-boiled egg wedges. This salad is sure to impress your friends at any reception. Enjoy your meal everybody!




  • Adrian R Martineau, David A Jolliffe, Richard L Hooper et al. Vitamin D supplementation to prevent acute respiratory tract infections: systematic review and meta-analysis of individual participant data. BMJ. 2017; 356: i6583. Published online 2017 Feb 15. doi: 10.1136/bmj.i6583
  • Calder PC, Carr AC, Gombart AF, Eggersdorfer M. 2020. Optimal Nutritional Status for a Well-Functioning Immune System Is an Important Factor to Protect against Viral Infections. Nutrients. 2020;12(4):E1181. Published 2020 Apr 23.
  • Grant WB, Lahore H, McDonnell SL, et al. 2020. Evidence that Vitamin D Supplementation Could Reduce Risk of Influenza and COVID-19 Infections and Deaths. Nutrients. 2020;12(4):E988. Published 2020 Apr 2.