Try this low-carb Big Mac Salad to quell your burger cravings. Each big dish includes only 3.5 grams of net carbohydrates and tastes like a deconstructed cheeseburger with Thousand Island dressing.

Prepare: fifteen minutes
Cook for five minutes.
5 servings are produced.


One head of chopped iceberg lettuce
One pound of ground beef
One and a half cups of shredded cheddar cheese
One cup of sliced pickle chips and 1.5 cups of chopped grape tomatoes
one and a half tablespoons of garlic powder
1/4 tspn of table salt
1/4 tsp ground black pepper

Dressing for a Big Mac:

half a cup mustard
1/4 cup of sugar-free ketchup
1/2 tsp table salt and 1 tsp white vinegar


  1. Brown meat: In a skillet over medium-high heat, add the meat, garlic powder, salt, and black pepper. Using a firm utensil, crumble the meat and heat for 5 to 7 minutes, or until browned.
  2. Remove from heat and place pan aside.
  3. Assemble Salad: In a measuring glass, whisk together the dressing ingredients until very smooth. To a large salad bowl, add the lettuce, cheese, tomatoes, and pickles. Ground beef should be moved to a salad bowl using a slotted spoon, leaving the fat in the pan to remain. Pour dressing over the top. Mix until the lettuce is well wet.

4-Serve Salad: Serve right away or refrigerate.


First, lettuce. I use an iceberg lettuce medium head, weighing between eighteen and twenty ounces. Romaine or another variety of lettuce might work well in place of the iceberg, which adds a great crunch to the salad.

Secondly, ground beef. I use eighty-five percent lean. Feel free to use any other ground meat that you desire, including turkey.

Thirdly, cheese. My go-to is pre-shredded cheddar cheese from a packet. Though you may use any kind of shredded cheese in its place, I appreciate the vibrant yellow colour that cheddar adds to this salad.

Fourth, tomatoes. Approximately the size of a grape or cherry, each fresh small red tomato weighs 7 to 8 ounces overall. Varieties with several colours can also be utilised.

Five: Pickles. I use pre-sliced into thin “chips” pickles that are packed in plastic jars or containers and are frequently referred to as “hamburger pickles.” Prior to purchasing, review the nutrition data; there shouldn’t be any net carbohydrates. Steer clear of “sweet pickles” or “bread and butter pickles,” as they include extra sugar. Pickles should be well drained before adding them to the salad because they are packaged in liquid.

Six: Ketchup. I use Heinz sugar-free ketchup, which has one gram of total carbohydrates per tablespoon serving. Simple Truth and Kroger are two other companies that provide variants with little or no added sugar. Instead of preparing your own Big Mac dressing, you might use Thousand Island dressing that you can buy at the grocery store.

    Seven: Pan. My go-to nonstick pan is ten inches with raised edges.

    Eight: Dispensing. This salad is substantial enough for lunch, serving as an entrée. It doesn’t need to be cooled; it tastes best when prepared fresh and served room temperature. The iceberg lettuce will start to wilt and lose its firmness after tossing with dressing, but the salad will still taste fantastic.

    Nith: Planning Ahead and Saving for Later. This salad keeps well in the refrigerator when prepared in advance and kept in an airtight container. This salad is best eaten the same day it is combined with the dressing, since the lettuce becomes softer with time. When the salad is prepared right before serving, it stays fresh for two to three days.


    Makes 5 Servings;

    Amount Per Serving (3 cups): 560 Calories (70% from fat); 43g Total Fat 67%; 13g Saturated Fat 64%; 132 mg 44%; Sodium 920 mg 38%; Net Carb 3.5g; Total Carb 5g 2%; Dietary Fiber 1.5g 6%; Sugars 4g; Protein 33g.

    ♥ Share this Recipe & Join our Facebook Group so We can create more yummy recipes for you.  Thank you ?

    Leave a Comment