Description
All the flavors of a Big Mac—savory beef, tangy pickles, creamy sauce—but in a guilt-free, low-carb salad form. Perfect for satisfying fast-food cravings without the bun or regret.
Ingredients
Scale
- 1 lb ground beef (80/20 preferred)
- 1 head iceberg lettuce, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup dill pickles, sliced
- 1 cup cherry tomatoes, halved (optional)
- 1/4 cup red onion, thinly sliced
- 1/2 cup mayonnaise
- 2 tbsp sugar-free ketchup
- 1 tbsp yellow mustard
- 1 tsp white vinegar
- 1 tbsp finely minced onion
- Paprika (to taste)
- Salt and pepper (to taste)
Instructions
- Heat a skillet over medium-high heat and add the ground beef. Break it up with a spatula and cook until browned and fully cooked, about 8 minutes. Season with salt and pepper, drain excess grease, and let cool slightly.
- In a small bowl, whisk together mayonnaise, sugar-free ketchup, yellow mustard, white vinegar, paprika, and minced onion to make the Big Mac sauce. Adjust seasoning to taste.
- Chop the iceberg lettuce, slice the pickles, halve the cherry tomatoes, and thinly slice the red onion. Place all veggies in a large mixing bowl.
- Add the cooked ground beef to the bowl with the veggies. Sprinkle shredded cheddar cheese on top.
- Drizzle the Big Mac sauce over the salad and toss gently to combine. Serve immediately.
Notes
[‘Let the cooked ground beef cool for 5-10 minutes before adding it to the lettuce to keep the salad crisp.’, ‘Sprinkle shredded cheddar cheese on warm beef for a melty texture.’, ‘Prep all veggies and sauce before cooking the beef for smoother assembly.’]
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Fat: 24
- Carbohydrates: 8
- Protein: 22
Keywords: Big Mac Salad, Keto Salad, Low-Carb Recipe, Healthy Salad, Easy Dinner, Meal Prep, Gluten-Free, High Protein