Looking for a healthy lunch? Try Mark’s Big Salad!

Big Salad 1

The secret to this recipe is making the nut mix early and allowing the dressing to marinate with the nuts and craisins you add. 


Nut Mix

-1 cup of pecans, sunflower seeds, almonds and walnuts

-small handful of reduced sugar craisins

-dollop of balsamic vinaigrette


-2 cups broccoli (I prefer frozen.)

-handful of baby carrots

-handful of grape tomatoes

-1/2 and avocado

-2 tablespoons balsamic vinaigrette


The night before:

  1. Pour 1 cup each of pecans, almonds and sunflower seeds into your blender
  2. add a small handful of craisins and dollop of balsamic vinaigrette
  3. Blend at high speed for 2-3 minutes make sure you stop a couple of times to move things around so everything gets chopped up
  4. Refrigerate for later use.

The day of:

  1. Warm the broccoli in the microwave and then set out to cool.
  2. Rinse carrots and tomatoes, chop carrots and slice tomatoes and avocado into thin wedges
  3. Add carrots, tomatoes, avocado and dressing to broccoli and mix well.
  4. Top with ½ to 1 cup of nut mix and you’re done.


While I recommend making the nut mix before hand, I’ve had this numerous times right after blending and always had a great meal. Give it a try and tell me what you think! I guarantee it will fill you up and provide you with plenty of energy to plow through your day.



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