New Healthy Salade Niçoise Recipe now Available from Grand Velas Riviera Nayarit’s 2017 Wellness Getaway, October 4-7, 2017

The “Beyond All-Inclusive, Beyond All Compare” Grand Velas Riviera Nayarit announces the 2017 Wellness Getaway inclusive of industry leaders, healthy cooking classes, Spa Atelier workshops, juice therapy, therapeutic concerts, and sunrise yoga among other mindful wellness activities. Award-winning cookbook author, nutritionist and culinary instructor Robyn Webb will lead cooking demonstrations on sumptuous salads and versatile vegetarian dishes during the getaway. For those who can’t make it to the resort, Webb has shared her Salade Niçoise recipe with fresh tuna, red peppers and a vinaigrette dressing to make at home.

Salade Nicoise

8 servings/ serving size: 1 cup

Preparation time: 40 minutes

Cook time: 15 minutes 



1 lb fresh good-quality tuna

2 T Canola or vegetable oil

7 small red potatoes, unpeeled

½ lb haricots vert

8 C mixed greens 

2 red peppers, roasted and sliced 

3 tomatoes, cubed

½ C black olives with pits  

2 T capers 

2 hardboiled eggs, sliced 


Fresh ground pepper


3 T white or red wine vinegar

1 T fresh lemon juice

½ shallot, minced

1 garlic clove, minced

2 t Dijon mustard

½ t sugar

1/3 C olive oil


Fresh ground pepper


1. To prepare the tuna, sprinkle both sides with salt and pepper. Heat oil in a large skillet, preferably cast iron, on high heat. When the oil is very hot and lightly smoking, add the tuna. Sear on one side for 2 minutes, turn the tuna and sear about 1 minute. Remove from the skillet to a cutting board and let rest.

2. Add potatoes to a large pot and cover with water. Add a few teaspoons of salt. Bring to a boil, and cook for about 15 minutes until potatoes are cooked through. Bring another pot of water to boil and…

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