Big Mac Salad
Low Carb Big Mac Salad ready in just 30 minutes. This healthy ground beef recipe skips the bun but keeps the flavor. Perfect for a quick gluten-free dinner that satisfies cravings without the heavy carbs. Try this easy weeknight meal.
Ingredients
For the salad
- 2 pounds lean ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 head iceberg lettuce chopped (or 2 romaine hearts)
- 1 cup shredded cheddar cheese
- ½ cup diced pickles
- ½ cup diced tomatoes
- ¼ cup diced onion
Optional toppings
- Sesame seeds
- Croutons
- Cooked bacon pieces
For the dressing
- ¾ cup mayonnaise
- 3 tablespoons ketchup
- 1½ tablespoons yellow mustard
- 2 tablespoons pickle relish or finely chopped pickles
- 1 tablespoon white vinegar or pickle juice
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sugar optional
- 2 tablespoons water as needed to thin
Instructions
- In a large skillet over medium-high heat, cook ground beef until no longer pink, breaking it up as it cooks. Drain excess grease if needed.
- Season the beef with salt, pepper, garlic powder, and onion powder. Stir well. Remove from heat and let cool 5 to 10 minutes.
- In a small bowl, whisk together mayonnaise, ketchup, mustard, relish, vinegar (or pickle juice), paprika, garlic powder, onion powder, and sugar (if using). Add water a tablespoon at a time until the dressing reaches your preferred consistency.
- Add chopped lettuce to a large bowl or divide among serving bowls.
- Top with seasoned beef, cheddar cheese, pickles, tomatoes, and onion.
- Drizzle with dressing and toss gently, or serve the dressing on the side.
- Finish with sesame seeds, croutons, or bacon pieces if desired. Serve immediately.
Notes
- For meal prep, store lettuce, beef, toppings, and dressing separately and assemble right before serving.
- If using higher-fat beef, draining well keeps the salad from turning greasy.
- Dressing can be made up to 7 days ahead and stored in the fridge.