If you’re craving the classic flavors of a Big Mac but want to keep things low carb, this Big Mac Salad delivers all the taste without the bun. It’s everything you love about the burger, turned into a quick and satisfying keto meal.
Why You’ll Love This Keto Big Mac Salad
Fast – You can have this on the table in under 30 minutes.
Easy – Brown the beef, chop the veggies, stir together the sauce, and assemble.
Low Carb – Just 4 net carbs per serving.
Budget Friendly – It costs far less than a trip through the drive-thru.
What’s in Big Mac Sauce?
The official recipe from McDonald’s is famously under wraps. While I don’t have their exact formula, this homemade version tastes incredibly close to the real thing.
Is Big Mac Sauce the Same as Thousand Island?
Not quite. While they’re similar, this keto version uses fewer ingredients than traditional Thousand Island dressing. It’s simpler, tangier, and perfect for recreating that signature flavor.
What Does This Hamburger Salad Taste Like?
Just like a Big Mac. Truly.
If it’s been a while since you’ve had one, trust me. Between the seasoned beef, crisp lettuce, sharp cheddar, pickles, onions, and that creamy sauce, it hits all the right notes. It’s homemade keto fast food at its best, and you can prep the components ahead of time to make dinner even easier.
Ingredients You’ll Need
Big Mac Sauce
- Mayonnaise
- Yellow mustard
- Dill pickles, finely chopped
- White vinegar
- Onion, finely diced
- Swerve or another low carb sweetener
- Smoked paprika
Salad
- Lean ground beef
- Kosher salt
- Black pepper
- Chopped iceberg lettuce
- Sliced onions
- Sharp cheddar cheese
- Dill pickles
How to Make Big Mac Salad
- Brown the beef in a skillet over medium heat.
- Make the sauce by mixing mayo, mustard, and vinegar. Stir in chopped pickles, onions, sweetener, and smoked paprika.
- Season the beef with salt and pepper once it’s cooked through.
- Assemble the salad: Start with lettuce, add cheese, spoon over the warm ground beef, then top with onions and pickles.
- Drizzle with sauce and either toss everything together or leave it layered until ready to eat.
If you’re prepping ahead, keep the dressing on top so the lettuce stays crisp.
Tips for the Best Big Mac Salad
- The sauce keeps well in the fridge for up to a week. Make extra. It’s great on grilled meats or as a dip.
- Use lean ground beef to avoid excess grease.
- Plain yellow mustard works best for that classic flavor.
- Pack it in a mason jar for lunch.
- A good nonstick pan makes cleanup quick and easy.
Mason Jar Big Mac Salad
This salad is surprisingly good cold, even with the cooked beef. To meal prep it, layer ingredients in this order:
Lettuce → Cheese → Ground Beef → Onions → Pickles → Sauce
When you’re ready to eat, shake the jar well or dump it into a bowl and mix.
Can You Freeze It?
No. Lettuce does not freeze well. However, you can cook the beef and prepare the dressing in advance. The sauce will keep in the refrigerator for about a week when stored in a sealed container.
Low Carb Big Mac Salad
Course: SaladsCuisine: AmericanDifficulty: Easy4
servings15
minutes25
minutes625
kcalThis keto Big Mac salad tastes just like the classic burger you love, minus the bun and extra carbs. It’s hearty, flavorful, and packed with that signature creamy sauce, while letting you control every ingredient.
Ingredients
Big Mac–Style Sauce
3/4 cup mayonnaise
4 teaspoons prepared yellow mustard
2 tablespoons dill pickles, finely chopped
1 tablespoon white vinegar
1 tablespoon onion, finely chopped
2 teaspoons granulated low carb sweetener
1/2 teaspoon smoked paprika
Salad
1 pound lean ground beef
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 cups chopped iceberg lettuce
1/2 cup sliced onions, halved
1 cup shredded sharp cheddar cheese
1/4 cup chopped dill pickles
Directions
- To make the sauce, combine mayonnaise, chopped pickles, mustard, vinegar, onion, sweetener, and smoked paprika in a bowl. Stir well and set aside.
- Heat a 10-inch sauté pan over medium heat. Add the ground beef and break it up as it cooks. When it is nearly cooked through, add the salt and pepper. Continue cooking until fully browned.
- While the beef cooks, prepare the salad ingredients. Chop the lettuce, slice the onions, and roughly chop the pickles.
- To assemble, divide the lettuce, onions, pickles, and shredded cheese evenly among four bowls. Top each with one-quarter of the cooked ground beef. Drizzle generously with the prepared sauce and serve immediately.
Notes
- The sauce can be stored in the refrigerator for up to one week and actually improves in flavor after a day or two. It’s also great as a dip for grilled meats.
- Use lean ground beef to prevent excess grease in the salad.
For meal prep, layer the ingredients in a mason jar and add the dressing just before serving.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories625
- % Daily Value *
- Total Fat
52g
67%
- Total Carbohydrate
5g
2%
- Dietary Fiber 1g 4%
- Total Sugars 3g
- Protein 31g 62%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
