Description
A keto-friendly salad that captures the delicious flavors of a Big Mac without the guilt.
Ingredients
- 1 lb ground beef (lean)
- 1 tsp garlic powder
- 1 tbsp Worcestershire sauce (or soy sauce for gluten-free)
- 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
- Brown the ground beef in a skillet over medium heat. Season with garlic powder, Worcestershire sauce, salt, pepper, and smoked paprika. Cook for about 6–8 minutes 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, followed by the chopped cherry tomatoes, sliced pickles, and cheddar cheese.
- Sprinkle toasted sesame seeds over the top for added texture.
- Mix mayonnaise, dill relish, yellow mustard, white vinegar, and a pinch of sugar in a separate bowl to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine all the flavors.
- Serve immediately to enjoy the freshness.
Notes
Add fresh herbs or jalapeños for an extra flavor kick. Keep dressing separate until serving for optimal freshness.
