Ditch the drive-thru with this 20-minute Big Mac Salad that lets you enjoy the meat and all the fixings without the bun for a super simple, delicious, healthy, gluten-free, high-protein, low-carb salad!
Finely chop the sweet onion (for the dressing and salad). Then combine all the dressing ingredients in a small bowl, stir/whisk well, and transfer it to the fridge (covered).Preparing the dressing first is important, so it has time for the flavors to meld. If you have time, prepare it 1-2 hours (or even a day) in advance.
Finely dice the dill pickles and shred the lettuce and cheddar.
Optional step: If you want to toast the sesame seeds, do so in the skillet before cooking the meat. Toast them over medium heat until fragrant and golden, stirring often.
Add oil to a large skillet and heat over medium-high heat. Once hot, add the beef and seasonings and cook until it's entirely cooked through (no pink remaining). Use a wooden spoon or spatula to break up the beef into crumbles as it cooks.If there's lots of excess fat, drain it at the end so you don't end up with a greasy salad. It's also a good idea to allow the meat to cool, so it doesn't instantly wilt the lettuce.
Combine all the prepared salad ingredients in a large salad bowl (or several small bowls), drizzle over the dressing, and toss to combine. Finally, sprinkle over the sesame seeds, and enjoy!
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Notes
Allow the dressing to rest: This will allow time for all the flavors to meld into a super cohesive and delicious Big Mac sauce flavor.
Leave the meat to cool: If it's too hot, it will wilt the lettuce immediately and make a soggy salad. It’s best to leave it to cool slightly (or entirely for a meal-prep version).
Adjust the sauce texture: You could thin it with a little water or oil.
Storage InstructionsYou can chop the various ingredients, pre-cook the beef, and make the sauce, then store them all separately in airtight containers in the refrigerator for 3-4 days (or a week for the dressing). Assemble the salad just before serving (optionally lightly warm the beef beforehand).Once assembled, it's best to enjoy it within 24 hours. If assembled without the dressing, it should be fine for 2-3 days (as long as the meat isn't hot, which causes wilting). Add the dressing when serving.