Healthy Big Mac Salad
A bold, fast, and satisfying salad inspired by classic burger flavors, featuring seasoned beef, crunchy lettuce, and a tangy special sauce.
Ingredients
For the Salad
- 1 lb Lean ground beef (90 to 95 percent lean) Can be swapped with ground turkey, chicken, or plant-based crumbles.
- 6 cups Romaine or iceberg lettuce, chopped Romaine stays crisp longer, iceberg brings classic crunch.
- 1 cup Cherry tomatoes, halved Optional for a fresh pop.
- 1 small Red onion, thinly sliced Sweet onion can be used for milder flavor.
- 1 cup Dill pickles, chopped Key for that Big Mac vibe.
- 1/2 cup Shredded cheddar Use reduced fat or dairy free if needed.
- 2 tbsp Sesame seeds Optional garnish.
For the Dressing
- 1/2 cup Greek yogurt A lighter twist on special sauce.
- 1/2 cup Light mayo Use half and half with Greek yogurt.
- 2 tbsp Ketchup Just a bit for color and sweetness.
- 1 tbsp Yellow mustard For that classic bite.
- 1 tbsp Dill pickle relish Plus a splash of juice from the pickle jar.
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Smoked paprika Or regular paprika.
- 1 tbsp Apple cider vinegar To thin and brighten.
- to taste Salt and pepper
Instructions
Cooking the Beef
- Warm a large skillet over medium heat.
- Add lean ground beef with a pinch of salt, pepper, onion powder, and garlic powder.
- Cook, breaking it up with a spoon, until browned and no pink remains.
- If there's excess grease, drain it.
- Stir in a spoonful of ketchup and a splash of pickle juice for a tangy finish.
Making the Dressing
- In a small bowl, whisk together Greek yogurt, light mayo, ketchup, mustard, relish, pickle juice, garlic powder, onion powder, paprika, and vinegar.
- Adjust seasoning with salt and pepper.
- Add water or more vinegar to thin if needed.
- Taste and adjust flavors to your liking.
Preparing the Veggies
- Chop romaine or iceberg into bite-size pieces.
- Halve cherry tomatoes and slice onions thin.
Assembling the Salad
- In big bowls, add lettuce.
- Spoon on warm beef, then add tomatoes, red onion, chopped pickles, shredded cheddar, and sesame seeds.
- Drizzle with dressing and toss lightly.
Serving
- Serve immediately and enjoy! Optionally add extra pickles on the side.
Notes
For meal prep, store dressing and pickles separately from the salad components to keep lettuce crisp. Beef can be stored in the fridge for up to 3 days or frozen for 2 months.