Can I make the dressing ahead of time?

Yes! You can prepare the dressing up to a week in advance. Just refrigerate it in a sealed jar and stir before using.

Can I use a different type of meat instead of beef?

Absolutely. Ground turkey, chicken, or even plant-based beef alternatives work great. Just adjust the seasoning for flavor balance.

Is there a vegetarian or vegan version of Big Mac Salad?

Yes—swap ground beef for crumbled tofu or lentil-based protein , and use vegan mayo and cheese. The flavor will still be amazing!

Can I use a different type of lettuce?

Definitely. Romaine, iceberg, or mixed greens all work well. Choose your favorite for the desired crunch and texture.

Can I pack this salad for lunch?

Yes! Just pack the dressing separately and add it right before eating. The salad holds up well for several hours in the fridge or a lunchbox.

Big Mac Salad – The Best Low-Carb Burger Bowl for Meal Prep

Big Mac Salad

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A keto-friendly, low-carb Big Mac Salad that captures all the classic burger flavors—juicy ground beef, tangy pickles, crisp lettuce, cheese, and creamy sauce—without the bun. Perfect for a quick, high-protein meal or meal prep option.

Author: Emily
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course, Salad
Method: Stovetop, Tossed
Cuisine: American

Ingredients

Scale

1 tablespoon olive oil
10 oz (300 g) ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8 cups romaine lettuce, chopped
1/2 cup cheddar cheese, shredded
1/2 cup pickles, sliced
1/2 cup onions, diced
1/2 cup cherry tomatoes, halved
1 tablespoon sesame seeds (optional)
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard
1 tablespoon white vinegar
Salt to taste

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Instructions

Heat olive oil in a large skillet over medium-high heat.
Add ground beef and season with salt, pepper, garlic powder, and onion powder.
Cook until browned and cooked through, about 8–10 minutes, then remove from heat to cool slightly.
In a small bowl, whisk together mayonnaise, ketchup, mustard, vinegar, and salt to create the Big Mac sauce.
In a large salad bowl, combine lettuce, cheese, pickles, onions, and cherry tomatoes.
Top the salad with the cooked beef.
Drizzle the Big Mac sauce over the salad and toss gently to coat evenly.
Sprinkle sesame seeds on top and serve immediately.

Notes

Use ground turkey or chicken for a leaner option.
For a vegetarian version, replace beef with plant-based crumbles.
Store dressing separately to keep the salad fresh.
Add bacon, avocado, or cucumbers for extra flavor and crunch.
Omit cheese for a Whole30 or dairy-free variation.

Nutrition

Serving Size: 1 bowl
Calories: 476 kcal
Sugar: 5 g
Sodium: 876 mg
Fat: 39 g
Saturated Fat: 10 g
Unsaturated Fat: 26 g
Trans Fat: 1 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 21 g
Cholesterol: 75 mg

Find it online: https://recipeshots.com/big-mac-salad-holidays-recipe/