This easy low carb Big Mac salad recipe is ready in just 20 minutes! A gluten-free, keto cheeseburger salad like this makes a healthy lunch or dinner.
My low carb Big Mac salad recipe is like a healthier version of rare childhood memories stopping at McDonald’s. That’s probably not much of an impression for most people, but we very rarely ate out when I was growing up. This included everything from gourmet restaurants to fast food, my parents much preferring home cooked meals.
For the most part, I loved my mom’s home cooked food, too. I won’t lie, though – as a kid, those rare occasions that I got to have “fast food” were a treat.
I’d beg my dad to take me to Burger King or McDonald’s after gymnastics practice, hoping for that rare “yes”. It only came a few times a year, making it all the more special.
I can’t say I blame my parents for leaving the fast food joints to rare occasions, especially knowing what I know now about fast food. My two-year-old has yet to try any, and I hope to keep it that way for as long as possible.
1 lb Ground beef
1 tsp Sea salt
1/4 tsp Black pepper
8 oz Romaine lettuce (chopped; or iceberg lettuce if desired)
1 cup Tomatoes (chopped)
3/4 cup Cheddar cheese (shredded)
1/2 cup Pickles (diced)
Sesame seeds (optional, for garnish)
Remember It Later
This recipe! Pin it to your favorite board NOW!Pin
1/2 cup Mayonnaise
2 tbsp Pickles (diced)
2 tsp Mustard
1 tsp White vinegar
1/2 tsp Smoked paprika
1 1/2 tbsp Besti Powdered Monk Fruit Allulose Blend (or regular or sugar-free honey; adjust to taste)
Tap on the times in the instructions below to start a kitchen timer while you cook.
Add the ground beef to a large skillet over medium-high heat. (You can add a little oil if needed.) Break apart with a spatula and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the beef is browned and moisture has evaporated.
Meanwhile, puree all the dressing ingredients in a blender. If dressing is thicker than you like, thin out with water or oil and puree again. Adjust sweetener to taste. Refrigerate until ready to serve.
In a large bowl, combine the lettuce, tomatoes, shredded cheese, and pickles.
Add the ground beef. Drizzle the dressing over the salad. Toss to coat.
Garnish with sesame seeds if desired.