Can I make this Big Mac Salad keto-friendly?

Absolutely! This salad is already very keto-friendly. Just watch the amount of dressing you use, as some store-bought Thousand Island dressings contain sugar. Consider making your own dressing with sugar-free ketchup and mayo for a truly keto version.

What's the best way to prep this for lunches during the week?

Brown your beef on Sunday, then store it in the refrigerator. Chop all your vegetables and store them separately. Each morning, pack your containers with lettuce on the bottom, cold toppings in the middle, beef on top (to be heated separately), and dressing in a small container. This keeps everything fresh and prevents soggy salad.

How close does this really taste to a Big Mac?

Surprisingly close! The combination of seasoned beef, cheese, pickles, and that signature Thousand Island dressing creates an uncanny flavor match. Many people actually prefer this salad version because the flavors are fresher and more pronounced without the bun getting in the way.

Can I add anything to make it even more like a Big Mac?

For die-hard Big Mac fans, try adding a sprinkle of sesame seeds on top and some finely diced lettuce mixed in with the regular chopped lettuce to mimic the texture of the lettuce on a Big Mac. Some people even toast small pieces of keto bread to add as "croutons" to represent the bun!

Big Mac Salad Recipe

Description

Looking for a low-carb, high-flavor alternative to your favorite fast food burger? This Big Mac Salad combines all the classic flavors of a Big Mac—juicy beef, melty cheese, crisp lettuce, tangy pickles, and creamy Thousand Island dressing—into a hearty, nutritious salad. Perfect for a light lunch, dinner, or even meal-prepping!

Ingredients

Units Scale

Salad Base

6 cups chopped iceberg lettuce
1 1/2 pounds very lean ground beef, browned and drained
1 1/2 cups shredded Colby Jack cheese
1 cup diced Roma tomatoes
1 cup sliced red onion
1/2 cup diced dill pickles

Dressing

Thousand Island dressing (as desired)

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Instructions

Prepare the Salad Base
Start by adding the chopped iceberg lettuce evenly to a large serving bowl as the base for your salad.
Add the Ground Beef
Sprinkle the cooked, browned, and drained ground beef evenly over the bed of lettuce. This provides the protein-packed foundation for the salad.
Add the Toppings
Layer the remaining ingredients: shredded Colby Jack cheese for a creamy texture, diced Roma tomatoes for a burst of freshness, sliced red onions for a zesty flavor, and diced dill pickles for that classic tangy crunch. Toss everything gently to combine.
Drizzle with Dressing
Drizzle your desired amount of Thousand Island dressing over the top of the salad, mixing gently if needed to evenly coat the components. This ties all the flavors together. Serve immediately.

Notes

Prep Ahead: You can batch cook the ground beef in advance and refrigerate or freeze it. Simply brown the ground beef over medium-high heat, drain the fat, cool it completely, and store in a Ziploc bag. This will make assembling the salad even quicker.
Customizable Serving: Serve the salad toppings in separate bowls to let everyone customize their salads accordingly. This is especially handy if catering to different preferences.
Optional Extras: You can add a sprinkle of sesame seeds for that true “burger” vibe or even incorporate bacon bits for a smoky twist.

Nutrition

Serving Size: 1 serving (about 1/8 of the recipe)
Calories: 350
Sugar: 5g
Sodium: 650mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 23g
Cholesterol: 80mg