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Big Mac Salad

Big Mac Salad - Easy Low-Carb McDonald's Copycat

Craving a Big Mac but want to keep it healthy? This Big Mac Salad brings all the juicy beef, melty cheese, and tangy special sauce you love—without the bun! Ready in 25 minutes, it’s perfect for quick weeknight dinners or meal prep. Trust me, your kitchen will smell like a fast-food joint in the best way!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 lb ground beef 80/20, or leaner for less fat
  • 6 cups romaine lettuce chopped
  • 1 cup sharp cheddar cheese shredded
  • ½ cup dill pickles sliced
  • 1 cup cherry tomatoes halved
  • ¼ cup red onion finely diced
  • 1 tbsp sesame seeds
  • Salt and pepper to taste
  • 1 tsp garlic powder because I always double the garlic!
For the Special Sauce
  • ½ cup mayonnaise or vegan mayo
  • 2 tbsp ketchup
  • 2 tbsp sweet pickle relish or dill relish
  • 1 tsp yellow mustard
  • 1 tsp white vinegar or apple cider vinegar
  • ½ tsp sugar skip for keto

Method
 

  1. 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).
  2. 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.
  3. 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.)
  4. 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!
  5. 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
Nutrition is approximate and varies based on ingredients used.
More Low-Carb Goodness: Love Big Mac flavors? Try my Keto Big Mac Smash Burgers or Simple Keto Chicken Salad for another healthy salad fix!