Healthy Big Mac Salad Recipe – Easy Low-Carb Keto Meal

Posted on November 28, 2025

Picture this: all the flavors of a Big Mac—savory beef, tangy pickles, creamy sauce—but in a guilt-free, low-carb salad form. That’s exactly what my Healthy Big Mac Salad is all about. It’s the perfect way to satisfy those fast-food cravings without the bun, the fries, or the regret. I’ve made this more times than I can count, and it’s always a hit (even with my non-keto friends).

This salad is quick to whip up, packed with protein, and bursting with flavor, thanks to the iconic “special sauce” that ties it all together. Whether you’re meal-prepping for the week or throwing together a fast dinner, this one checks all the boxes.

Why You’ll Love This Recipe

Let me tell you—this salad is not just good; it’s borderline addictive. Here’s why it’s worth making:

All the Big Mac flavors you love: The beef, the cheese, the pickles, and that magical sauce—it’s all here.
Low-carb and keto-friendly: Swap the bun for crunchy lettuce and you’ve got yourself a healthy, satisfying meal.
Quick and easy: Ready in 20 minutes flat. Perfect for busy weeknights or last-minute meal prep.
Customizable: Add your favorite toppings, tweak the sauce, or make it dairy-free—it’s totally flexible.

Honestly, this salad is like a fast-food hack. You get all the flavor you’re craving, but you don’t feel sluggish afterward. It’s a win-win!

What Ingredients You’ll Need

Here’s the thing—most of these ingredients are probably already sitting in your fridge or pantry. Let’s break it down:

Ground beef (1 lb / 450 g) – I use 80/20 for the best flavor, but lean ground beef works if you’re watching calories.
Iceberg lettuce (1 head, chopped) – The crunchy base that mimics the texture of a Big Mac. Romaine works too if you prefer.
Shredded cheddar cheese (1 cup / 100 g) – Go for sharp cheddar for that classic cheeseburger vibe.
Dill pickles (½ cup / 75 g, sliced) – The tangy kick that makes this salad sing. Pickle lovers, feel free to add extra!
Cherry tomatoes (1 cup / 150 g, halved) – Optional, but they add a nice pop of color and flavor.
Red onion (¼ cup / 40 g, thinly sliced) – For a little zing and crunch. If you’re not a fan of raw onion, you can skip it.

And now, the star of the show:

Big Mac Sauce – A mix of mayonnaise (½ cup / 120 g), sugar-free ketchup (2 tbsp), yellow mustard (1 tbsp), white vinegar (1 tsp), and a touch of paprika. Don’t forget the finely minced onion (1 tbsp)—it’s the secret to nailing the flavor.

Quick tip: Make sure your pickles and onions are fresh—they add that crisp bite that’s essential to the Big Mac experience!

Equipment Needed

You don’t need much to make this salad happen, but here’s what I use:

Large skillet – For cooking the ground beef.
Mixing bowl – For tossing your lettuce and toppings.
Whisk – To whip up the Big Mac sauce.
Knife and cutting board – For chopping lettuce and slicing pickles.

Honestly, that’s it. Nothing fancy required—you could even get away with just a regular pan and a fork if needed!

How to Make It: Step-by-Step

Ready to dive in? Here’s how I make this salad, step-by-step:

Brown the ground beef (8 minutes): Heat your skillet over medium-high heat and add the ground beef. Break it up with a spatula and cook until browned and fully cooked. Season with salt and pepper. Drain any excess grease and set aside to cool slightly.
Make the Big Mac Sauce (5 minutes): In a small bowl, whisk together mayonnaise, ketchup, mustard, white vinegar, paprika, and minced onion until smooth. Taste and adjust seasoning to your liking.
Prep the veggies (5 minutes): Chop your iceberg lettuce, slice the pickles, halve the cherry tomatoes, and thinly slice the red onion. Lay it all out in a large mixing bowl.
Assemble the salad (2 minutes): Add the cooked ground beef to the bowl with the veggies. Sprinkle the shredded cheddar cheese on top.
Drizzle and toss (2 minutes): Pour the Big Mac sauce over the salad and toss gently to combine. You want everything evenly coated but not smashed.

That’s it! You’re done. This salad is ready to serve and begging to be devoured.

My Best Tips & Techniques

Here are the little tricks that make this recipe foolproof:

Don’t skip the sauce: The Big Mac sauce is what makes this salad taste like the real deal. Take the extra 5 minutes to make it—it’s worth it.
Cool the beef: Let the cooked ground beef cool for 5-10 minutes before adding it to the lettuce. This keeps the salad crisp.
Toast the cheese: For extra flavor, sprinkle the shredded cheddar on the warm beef so it gets a little melty.
Mise en place: Prep all your veggies and sauce before cooking the beef. It makes the assembly so much smoother.

Real talk: this salad is forgiving. Even if you mess up a step, it’s almost impossible to make it taste bad.

Ways to Mix It Up

Want to switch things up? Here are some variations I’ve tried:

Grilled Chicken Version: Swap the ground beef for grilled chicken breast. Slice it thin and season with salt, pepper, and paprika for a lighter take.
Bacon Lover’s Twist: Add crispy bacon crumbles. This takes the flavor to a whole new level!
Dairy-Free: Skip the cheese and use avocado slices for creamy texture.
Spicy Kick: Add a dash of sriracha to the Big Mac sauce for some heat.
Vegetarian Option: Use crumbled veggie burger patties or sautéed mushrooms instead of beef.

Quick note: This recipe is super adaptable, so don’t be afraid to play around with it!

Serving Ideas & Storage

This salad is perfect for just about any occasion. Here’s how I serve and store it:

Serving Suggestions:

Main course: Serve as a big bowl for dinner—it’s super filling!
Meal prep: Pack into individual containers for easy lunches. Just keep the sauce separate until you’re ready to eat.
Party dish: Serve in a large bowl with extra sauce on the side. It’s always a crowd-pleaser.

Storage Tips:

In the fridge: Store leftovers in an airtight container for up to 3 days. Keep the sauce separate to avoid soggy lettuce.
Make ahead: Prep the beef, veggies, and sauce separately, then assemble right before serving.

Pro tip: If the lettuce starts wilting, toss it into a tortilla wrap for a quick taco-style lunch!

Nutritional Info & Health Benefits

Here’s why this salad is a great choice:

Nutrient	Per Serving
Calories	320
Protein	22g
Carbs	8g
Fat	24g

Health Highlights:

High in protein: Thanks to the beef and cheese, it’ll keep you full for hours.
Low-carb: Perfect for keto diets or anyone cutting back on carbs.
Healthy fats: From the cheese and sauce, it’s satisfying without being heavy.

Real talk: It’s still a salad, but it tastes like a cheat meal. What’s not to love?

Final Thoughts

And there you have it—my Healthy Big Mac Salad! If you’re like me, you’ll be making this on repeat. It’s quick, it’s easy, and it’s guaranteed to hit the spot every single time.

Feel free to make it your own—add extra toppings, swap the protein, or spice up the sauce. That’s the best part about recipes like this: they’re yours to play with.

If you try this recipe, let me know how it turns out! Drop a comment below or tag me on Instagram @yourhandle. I’d love to see your version!

Happy cooking, and enjoy every bite of this guilt-free comfort food!

FAQs

Q: Can I use ground turkey instead of beef?

A: Absolutely! Ground turkey works great here. Just season it a bit more generously since it’s leaner and milder than beef.

Q: Can I make the sauce ahead of time?

A: Yes! You can make the sauce up to 3 days ahead. Store it in an airtight container in the fridge and give it a quick stir before using.

Q: Can I use pre-shredded lettuce?

A: Totally. Bagged lettuce is a great shortcut, especially if you’re short on time. Just make sure it’s fresh and crunchy!

Q: What’s the best way to reheat the ground beef?

A: Reheat it in a skillet over medium heat for 3-5 minutes or pop it in the microwave for 30-60 seconds. Just don’t overheat it or it’ll dry out.

Q: Is this salad good for meal prep?

A: 100%! Keep the lettuce, beef, and sauce separate until you’re ready to eat, then toss everything together. It’ll stay fresh for up to 3 days in the fridge.

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