Dinner

Big Mac Salad Recipe

ByJack Voss October 27, 2025October 27, 2025

Introduction

This Big Mac Salad captures all the classic flavors of the famous burger in a fresh, low-carb salad form. It’s a simple and satisfying dish that’s perfect for a quick lunch or dinner with all the familiar toppings tossed together.

A white plate with a black grid pattern holds a layered taco salad. The bottom layer is green iceberg lettuce with a crunchy texture. On top, there are chunks of red tomatoes and pieces of white onion with purple edges. Scattered ground beef with a brown crumbly texture is spread evenly across the salad. Light green pickles are mixed in, adding another color layer. The salad is topped with an orange creamy sauce drizzled over all the ingredients. The plate sits on a white marbled surface with a black and white checkered cloth partially underneath it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef (90/10)
1 tablespoon olive oil
1 tablespoon garlic, minced
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 head of iceberg lettuce
2 roma tomatoes, diced
12 pickles, diced
1/2 cup red onion, diced
1 bottle thousand island dressing

Instructions

Step 1: Place the ground beef and olive oil in a sauté pan over medium heat. Add the salt, pepper, paprika, and minced garlic. Cook until the beef is browned, then drain any excess grease.
Step 2: Wash and chop the iceberg lettuce, then place it in a large bowl. Dice the roma tomatoes and add them to the bowl, tossing gently.
Step 3: Dice the pickles, using thicker slices for best texture, and add them to the bowl. Chop the red onion and add it as well.
Step 4: Add the cooked ground beef to the salad bowl and toss everything together with salad tongs. Serve topped with your favorite amount of thousand island dressing.

Tips & Variations

For extra crunch, add shredded cheddar cheese or crushed sesame seeds to mimic the Big Mac buns.
Use turkey or chicken ground meat as a lighter alternative to beef.
Try homemade thousand island dressing for a fresher taste.
Add a splash of pickle juice to the dressing for an extra tangy kick.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days to keep them fresh and crisp. Keep the cooked beef and vegetables refrigerated, and add the dressing just before serving to prevent the lettuce from wilting. Reheat the ground beef gently in a skillet or microwave if serving leftovers warm.

How to Serve

A white plate with a black grid pattern holds a layered salad consisting of green iceberg lettuce leaves as the base, topped with chopped red tomatoes and diced light purple onions, with scattered small pieces of cooked ground beef and a drizzle of creamy orange dressing evenly spread across the layers. The plate rests on a black and white checkered cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegetarian?

Yes, you can substitute the ground beef with plant-based crumbles or cooked lentils for a vegetarian version that still offers a hearty texture.

What’s the best way to dice pickles for this salad?

Choose pickles with thicker slices for easier dicing and better texture. Slice them first, then cut into small cubes to evenly distribute their flavor throughout the salad.