Big Mac Salad
Just envision this: crisp lettuce, sweet, caramelized onions, melty cheese, perfectly browned ground beef, topped with a tangy mac sauce dressing 🤤. This low-carb, deconstructed Big Mac will definitely become one of your weekly staples.
Servings: 3
Ingredients
The Dressing
- ¼ cup mayo I love Vegenaise or Primal Kitchen
- ¼ cup sour cream
- ¼ cup plain yogurt or leave it out
- 1 tablespoon tomato paste
- 2 teaspoons sriracha optional
- 2 tablespoons honey Dijon mustard
- 2 pickles finely diced
- 2 tablespoons pickle juice
The Salad
- 1 iceberg lettuce chopped
- 400 grams lean ground beef any meat works or plant-based meat
- 2 teaspoons avocado oil any oil
- ½ onion finely diced
- 2 garlic cloves finely diced
- salt + pepper to taste
- ½ cup cheese grated cheddar
Instructions
- Note: This recipe makes 3 portions so please divide everything equally into 3 bowls OR add as much as you like according to your lifestyle.
The Dressing
- Finely chop the pickles or use relish. Combine with remaining ingredients for the dressing. Mix well and set aside.
- Now, slice and dice the iceberg lettuce. Divide it equally into 3 bowls and set aside.
The Salad
- In a pan on medium high heat, add the oil and let it heat up.
- Add ground beef (or meat of choice) to the pan and fry until browned, making sure to evaporate all the liquid.
- Once browned, season with salt and pepper, add the onions, garlic and sauté for 2-3 minutes.
- Add the cheese on top, and turn off the heat.
- Once the cheese melts, you can put the cheesy meat topping on top of the lettuce, add as much Big Mac sauce as you'd like and enjoy!
Video
Nutrition
Calories: 519kcal | Carbohydrates: 14g | Protein: 36g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 123mg | Sodium: 1016mg | Potassium: 803mg | Fiber: 2g | Sugar: 8g | Vitamin A: 957IU | Vitamin C: 9mg | Calcium: 240mg | Iron: 4mg
