Description
A keto-friendly salad that captures the classic Big Mac flavors while focusing on fresh, wholesome ingredients.
Ingredients
- 1 lb ground beef (lean)
- 1 tsp garlic powder
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp pepper
- 4 cups iceberg lettuce (or romaine)
- 1 cup shredded cheddar cheese (or mozzarella)
- 1 cup chopped cherry tomatoes (or bell peppers)
- 1 cup sliced pickles (dill recommended)
- 2 tbsp toasted sesame seeds
- 1/2 cup mayonnaise (or Greek yogurt)
- 2 tbsp dill relish (or chopped pickles)
- 1 tbsp yellow mustard (or Dijon)
- 1 tbsp ketchup (optional)
- 1 tbsp white vinegar (or lemon juice)
- 1 tsp smoked paprika
- 1 tsp sugar (omit for strict keto compliance)
Instructions
- Start by browning the ground beef in a skillet over medium heat. Season it with garlic powder, Worcestershire sauce, salt, pepper, and smoked paprika. Cook for about 6–8 minutes or until the meat is fully browned, stirring to break it up.
- Chop your iceberg lettuce and layer it on a platter or in a large bowl. Spread the cooked ground beef over the lettuce.
- Top with chopped cherry tomatoes, sliced pickles, and cheddar cheese. Sprinkle toasted sesame seeds over the top.
- In a separate bowl, mix mayonnaise, dill relish, yellow mustard, white vinegar, and a pinch of sugar (if using). Drizzle the dressing over the salad.
- Toss gently to combine and serve immediately.
Notes
For extra crunch, consider adding different toppings like avocado or crispy bacon bits. Store leftovers in an airtight container and keep dressing separate for best results.