Big Mac Salad
All the bold flavours of a Big Mac — juicy seasoned beef, crisp lettuce, tangy pickles, cheddar, and creamy special sauce — served in a bowl without the bun. Ready in just 25 minutes and naturally keto-friendly.
Ingredients
Salad Bowl
- 500 g ground beef mince 80/20 blend recommended for best flavour
- 1 tbsp Southwest seasoning start with ½ tbsp for milder flavour
- 1 cup romaine or iceberg lettuce shredded, chopped just before serving
- 50 g cheddar cheese freshly shredded
- 2 tbsp white onion finely diced
- 3 tbsp dill pickles finely diced, use crunchy not soft
- 4 tbsp Keto Big Mac Sauce homemade recommended
Optional Toppings
- 0.5 avocado finely diced, adds creaminess
- 4 cherry tomatoes quartered
Instructions
- Heat a large skillet over medium-high heat. No oil needed — the fat in the beef handles that.
- Add the 500g ground beef and break it apart immediately using a wooden spatula. Sprinkle Southwest seasoning over the meat as it starts cooking.
- Cook for 8 to 10 minutes, stirring occasionally. Allow the meat to sit long enough to develop browned, slightly crispy edges. Once no pink remains, remove from heat.
- If excess fat has released, tilt the pan and spoon some out. Let the meat rest for 2 to 3 minutes before building your bowl.
- While the beef cooks, shred or roughly chop your lettuce and add it to serving bowls. Finely dice the onion and pickles. If using, quarter the cherry tomatoes and dice the avocado just before serving.
- Layer over the shredded lettuce in this order: cooked ground beef, shredded cheddar cheese, diced onion, diced dill pickles, diced avocado (optional), and quartered cherry tomatoes (optional).
- Drizzle 4 tablespoons of Keto Big Mac Sauce generously over each bowl. Toss gently to coat or leave pooled on top for presentation. Serve immediately while beef is still warm.
Notes
Don’t crowd the pan — cook beef in two batches if doubling the recipe to ensure browning instead of steaming.
Always store the sauce separately from the salad to prevent sogginess. Assembled salad (without sauce) keeps in the fridge for up to 3 days. Cooked beef keeps for up to 4 days, or freeze for up to 2 months.
Quick sauce substitute: mix 3 tbsp mayonnaise, 1 tbsp ketchup, 1 tsp yellow mustard, 1 tsp finely diced dill pickles, and a splash of white vinegar.
Dice avocado fresh each time — do not pre-cut or store.