Big Mac Chop Chop Salad
Keeping it keto-friendly and low-carb! Our chop-chop Big Mac Salad is inspired by the popular fast-food hamburger without the bun so there’s no guilt!
Servings: 8
Ingredients
BURGER:
- 1 lb. lean ground beef
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 T. yellow mustard
- 1 tsp. garlic powder
- 1 tsp. dill pickle juice
- 1/2 tsp. smoked paprika
SALAD:
- 1 lg. head romaine lettuce or iceberg, chopped
- 1 pint cherry tomatoes halved
- 1/3 c. red onion more if desired
- 1 c. sliced dill pickles halved or diced
- 1 c. grated sharp cheddar cheese
- 2-3 chopped green onions for garnish
- sesame seeds for garnish
- Thousand Island for drizzling
Instructions
- Prep all ingredients before you begin to cook.
- BURGER: Cook the ground beef in a large skillet over medium-high heat and season with salt and pepper. Cook, stirring occasionally to break up the meat for about 4-5 minutes.
- In a small bowl or ramekin combine mustard, garlic powder, dill pickle juice, and smoked paprika. Add seasoning mixture to the ground beef, continue cooking for 4-5 minutes more until no longer pink; remove from heat.
- SALAD: To Assemble - Place chopped lettuce in a large serving bowl. Top with cooked ground beef, tomatoes, red onions, pickles, and cheddar cheese; toss to combine.
- Serve salad on plates or in bowls garnished with green onions and sesame seeds. Drizzled with Thousand Island dressing and devour!
Notes
Cook's Note: I used Primal Kitchen Thousand Island dressing!
Absolutely delicious so much so, that one individual was telling right up to taking the first bite of their salad, how they do not really care or eat salad at all. When their plate was almost licked clean and they were asking about a second helping, did their offer an apology and asked for the recipe!
I love it, Beryl! Thank you so much for sharing!