Keto “Big Mac” Salad
How to Make It
Step 1
Wash the lettuce well and then slice it into 1” pieces. Spin it dry in a salad spinner and set aside. Slice the red onion into thin strips. Slice the cheese slices into small squares. Brown the beef in a large skillet over medium-high heat, adding in 4 tsp kosher salt, 4 tsp garlic powder, and 2 tsp onion powder. Once browned and no longer pink, set aside while you make the mayo-based dressing.
Step 2
In a blender, combine the egg, apple cider vinegar, 1 tsp kosher salt, and dijon mustard.
Step 3
Slowly add in 1 cup of avocado oil. It will not look very thick but will continue to thicken as it sets. Add in the paprika, remaining garlic powder, onion powder, and Lawry’s seasoning or another season-all type seasoning.
Step 4
To assemble the salads, add about 2 ¼ oz of lettuce to each bowl, top it with the beef, the cheese squares, three pickles per bowl, and some of the red onion.
Step 5
Dress the salad with the mayo and serve immediately.
Ingredients
- Beef Ground 80% Lean 20% Fat Or Hamburger Patty Raw – 4.5 lb
- Coarse Kosher Salt – 4 tsp
- Garlic powder – 4 tsp
- Onion powder – 2 tsp
- Raw egg – 1 large
- Apple cider vinegar – 2 tbsp
- Avocado oil – 1 cup
- Dijon mustard – 1 tbsp
- Paprika – 1 tsp
- Garlic powder – 4 tsp
- Onion powder – 2 tsp
- Seasoned Salt – 0.25 tsp
- Lettuce – 18 oz
- Cheddar cheese – 8 slice (from pre-sliced package) – each 3/4 ounce
- Red onion – 0.33 small
- Dill pickles – 0.5 cup