Picture this: it’s a drizzly Tuesday in Portland, and I’m craving a Big Mac hard. That juicy beef, melty cheese, and that iconic special sauce that somehow makes everything better—it’s calling my name. But, let’s be real, my jeans and I aren’t on drive-thru terms these days. So, in my tiny apartment kitchen, with Cilantro (my cat, not the herb) eyeing my every move, I whipped up this Big Mac Salad. It’s a low-carb love letter to McDonald’s, packed with all the flavors you crave—crisp lettuce, savory ground beef, crunchy pickles, and a homemade special sauce that’s so good, you’ll want to lick the bowl. Best part? This Big Mac Salad is ready in 25 minutes, perfect for those chaotic weeknights. Trust me, your kitchen will smell like a fast-food joint in the best way possible.
I’m Ava, and I’m all about quick, flavorful meals that don’t require a culinary degree or hours of prep. This Big Mac Salad is my go-to when I want comfort food without the guilt. It’s meal-prep friendly, kid-approved (even my picky partner Jamie loves it), and forgiving if you, like me, sometimes make a mess in the kitchen. Let’s get cooking!
Why This Big Mac Salad Rocks
I’ve had my share of kitchen disasters (hello, Great Dumpling Incident of 2020), so when I say this Big Mac Salad is foolproof, I mean it. Here’s why you’ll love it:
- Fast: This low-carb Big Mac Salad is on your table in 25 minutes.
- Healthy-ish: All the Big Mac vibes without the bun or the food coma.
- Flexible: Swap ingredients based on what’s in your fridge (I’ll share my fave subs below).
- Meal-prep magic: Perfect for make-ahead lunches that stay fresh.
- Crowd-pleaser: Even non-salad folks (like Jamie) ask for seconds.
Don’t worry if your Big Mac Salad looks a little messy—mine always does! The flavors come together like a dream, and that’s what matters. If you’re hooked on Big Mac flavors, you’ll also love my Keto Big Mac Smash Burgers for another low-carb twist.
The Story Behind My Big Mac Salad
This Big Mac Salad was born on a chilly October evening last year. I was rummaging through my fridge, craving something cozy but quick. With some ground beef, a head of romaine, and a jar of pickles staring me down, my brain screamed, “Big Mac!” I mean, who doesn’t love those flavors? My first attempt was… rough. Too much sauce, and it was more like a Big Mac soup. But after a few tweaks (and a lot of taste-testing), I nailed this low-carb Big Mac Salad. Now, it’s a staple in my weekly meal prep, and Jamie, who’s gluten-free and super picky, begs for it. Honestly, I’ve messed this up more times than I care to admit, but that’s how you learn, right?
Ingredients for Big Mac Salad (Serves 4)
Here’s what you need for this low-carb Big Mac Salad. I’ve included substitutions because I’m all about working with what you’ve got.
- Ground beef (1 lb): I go for 80/20 for juiciness, but leaner works. Try ground turkey or plant-based crumbles for a twist.
- Romaine lettuce (6 cups, chopped): Crisp and sturdy, perfect for this Big Mac Salad. Iceberg or mixed greens are fine too.
- Cheddar cheese (1 cup, shredded): Sharp cheddar for that classic bite. Swap with colby or vegan cheese if needed.
- Dill pickles (½ cup, sliced): That tangy crunch is non-negotiable. Bread-and-butter pickles add a sweeter vibe.
- Cherry tomatoes (1 cup, halved): For a fresh pop. Skip if you’re a Big Mac purist—I just love the color.
- Red onion (¼ cup, finely diced): Adds zing. Green onions or nothing if raw onions aren’t your thing.
- Sesame seeds (1 tbsp): A nod to the bun. Optional, but it makes your Big Mac Salad feel legit.
For the Special Sauce
- Mayonnaise (½ cup): Creamy base. Vegan mayo works great.
- Ketchup (2 tbsp): For that fast-food flavor.
- Sweet pickle relish (2 tbsp): Sweet-tangy goodness. Dill relish is fine too.
- Yellow mustard (1 tsp): Adds a little kick.
- White vinegar (1 tsp): Brightens it up. Apple cider vinegar’s a good sub.
- Sugar (½ tsp): Balances the tang. Skip for keto.
Kitchen Tools You’ll Need
No fancy gear needed for this Big Mac Salad—my tiny kitchen proves it:
- Large skillet (my cast iron is my ride-or-die)
- Mixing bowl for the sauce
- Cutting board and knife
- Measuring cups and spoons (or just eyeball it, I won’t tell)
How to Make Big Mac Salad
This Big Mac Salad comes together faster than you can get through a drive-thru line. Here’s how I do it, with tips I learned the hard way. For more quick meal ideas, check out my 30-Minute Meals collection.
Step 1: Whip Up the Special Sauce
In a small bowl, whisk together the mayonnaise, ketchup, pickle relish, mustard, vinegar, and sugar until smooth. Taste it—sometimes I add an extra splash of vinegar for zing. Set it aside (or sneak a taste, no judgment). Pro tip: Double the batch for your Big Mac Salad and store it in the fridge for up to a week—it’s killer on burgers or fries.
Step 2: Cook the Beef
Heat a large skillet over medium heat. Add the ground beef, breaking it up as it cooks. Season with salt, pepper, and a generous pinch of garlic powder (because life’s too short for bland food). Cook for 7-8 minutes until browned. Drain excess fat if needed. Let it cool slightly so it doesn’t wilt your Big Mac Salad greens. Love ground beef? Try my Ground Beef Lettuce Wraps for another quick, low-carb hit.
Step 3: Prep the Veggies
While the beef sizzles, chop the romaine, halve the cherry tomatoes, slice the pickles, and dice the red onion. I like bite-sized lettuce pieces because nobody wants to wrestle a salad. Toss everything into a large bowl. If you’re meal prepping your Big Mac Salad, keep veggies separate until serving to avoid sogginess.
Step 4: Assemble Your Big Mac Salad
Add the warm beef to the veggie bowl. Sprinkle on the cheddar and sesame seeds. Drizzle with about half the special sauce, then toss gently. Serve extra sauce on the side—Jamie loves drowning his Big Mac Salad in it. Feeling extra? Garnish with a few more pickle slices for that classic crunch.
Step 5: Dig In
Divide your Big Mac Salad into bowls and enjoy! It’s hearty enough for dinner but light enough to keep you energized. The smell of that savory beef and tangy sauce will have your kitchen feeling like a McDonald’s—in the best way.
Ava’s Tips for the Best Big Mac Salad
- Keep the beef juicy: Don’t overcook it. I learned this after turning my first batch into cardboard.
- Chill the sauce: Let it sit in the fridge for 10 minutes to meld flavors if you have time.
- Texture matters: The crisp lettuce, melty cheese, and crunchy pickles make this Big Mac Salad sing.
- Meal prep hack: Store beef, veggies, and sauce separately for a fresh Big Mac Salad all week.
- Time-saver: Use pre-chopped lettuce or pre-shredded cheese. I do it when I’m lazy, and it’s fine.
Substitutions and Variations
I’m all about flexibility—here are some swaps I’ve tested for this Big Mac Salad:
- Protein: Ground turkey or plant-based crumbles for a lighter or vegetarian Big Mac Salad.
- Cheese: Pepper jack for spice or mozzarella for mildness.
- Veggies: Add shredded carrots or cucumber for extra crunch.
- Sauce: Use Greek yogurt instead of mayo for a lighter special sauce.
- Keto: Skip the sugar and use grape tomatoes for an even lower-carb Big Mac Salad. Pair it with my Simple Keto Chicken Salad for another low-carb winner.
Troubleshooting Your Big Mac Salad
- Soggy greens? Cool the beef slightly and add sauce sparingly. You can always serve more on the side.
- Bland? Bump up the beef seasoning with onion powder or smoked paprika.
- Sauce too sweet? Add a splash of vinegar or a pinch of salt.
- Need more crunch? Toss in croutons or extra sesame seeds for that bun vibe.
Why This Big Mac Salad Works
This Big Mac Salad nails that fast-food nostalgia with a healthy twist. The special sauce is the star, delivering that tangy-sweet McDonald’s magic, while the fresh veggies keep it light. Warm beef and melty cheese add comfort, making this low-carb Big Mac Salad feel indulgent but not heavy. It’s quick enough for a busy Tuesday and special enough to impress your friends.
Serving Ideas
Pair your Big Mac Salad with air-fried sweet potato fries or an iced tea for that fast-food vibe. For a fun twist, serve with tortilla chips for scooping—Jamie’s genius idea. Feeding a crowd? Double the recipe and set up a Big Mac Salad bar with extra toppings like avocado or bacon bits.
Storing and Meal Prepping
This Big Mac Salad is a meal-prep dream. Store the beef, veggies, and sauce separately in the fridge for up to 4 days. Reheat the beef in 30 seconds in the microwave or eat it cold. Assemble just before eating for a crisp Big Mac Salad. The sauce lasts a week, so use leftovers on everything—grilled chicken, anyone?
Big Mac Salad – Easy Low-Carb McDonald’s Copycat
Ingredients
Method
- Make the Special Sauce: In a small bowl, whisk together mayonnaise, ketchup, pickle relish, mustard, vinegar, and sugar until smooth. Taste and add a splash more vinegar if you like it extra zingy. Set aside (or sneak a taste—no judgment).
- Cook the Beef: Heat a large skillet over medium heat. Add ground beef, breaking it up with a spoon. Season with salt, pepper, and garlic powder. Cook for 7-8 minutes until browned and cooked through. Drain excess fat if needed. Let cool slightly to avoid wilting your greens.
- Prep the Veggies: Chop romaine into bite-sized pieces, halve cherry tomatoes, slice pickles, and dice red onion. Toss into a large bowl. (Pro tip: Keep veggies separate if meal prepping to stay crisp.)
- Assemble the Salad: Add warm beef to the veggie bowl. Sprinkle on cheddar cheese and sesame seeds. Drizzle with half the special sauce and toss gently. Serve extra sauce on the side—my partner Jamie loves drowning his!
- Serve: Divide into 4 bowls and dig in! Garnish with extra pickles for that classic Big Mac crunch.
Notes
- Ava’s Tips: Don’t overcook the beef—it should stay juicy, not dry. I learned this the hard way after a cardboard-like batch! Chill the sauce for 10 minutes if you have time; it makes the flavors pop.
- Substitutions: Swap ground beef for turkey or plant-based crumbles. Use Greek yogurt instead of mayo for a lighter sauce. For keto, skip the sugar and use grape tomatoes.
- Meal Prep: Store beef, veggies, and sauce separately in the fridge for up to 4 days. Assemble just before eating to keep it fresh. Sauce lasts a week—try it on burgers!
- Troubleshooting: Soggy salad? Cool the beef and add sauce sparingly. Too bland? Add a pinch of smoked paprika to the beef. Need crunch? Toss in extra sesame seeds.
- Serving Ideas: Pair with air-fried sweet potato fries or serve with tortilla chips for scooping (Jamie’s genius idea). Check out more quick meals at QuickDishRecipes.com.
Nutrition (Per Serving, Estimated)
- Calories: 450 kcal
- Protein: 25g
- Fat: 35g
- Carbohydrates: 8g (5g net carbs, keto-friendly without sugar)
- Fiber: 3g
- Sugar: 4g
A Final Word from Ava
I’ve had my share of kitchen fails (like forgetting to thaw a Thanksgiving turkey—pizza saved the day). But this Big Mac Salad is a win every time. It’s quick, fun, and brings people together, just like food should. What’s your go-to fast-food hack? Share it in the comments on QuickDishRecipes.com—I read every one and love hearing your twists! Your Big Mac Salad might just become your new weeknight obsession.
Craving more quick recipes? Try my Keto Big Mac Smash Burgers for another McDonald’s-inspired hit, or explore my 30-Minute Meals for fast weeknight ideas. Love low-carb salads? Check out my Simple Keto Chicken Salad or Ground Beef Lettuce Wraps for more easy, healthy options. For more low-carb inspo, visit EatingWell.