Yield: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes


For the Dressing:

  • 1/2 cup mayonnaise (preferably avocado oil-based)
  • 2 tablespoons sugar-free pickle relish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

For the Salad:

  • 1 pound ground beef (80% lean or higher)
  • 8 cups shredded iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded cheddar cheese
  • 1/4 cup diced red onion
  • Sesame seeds for garnish (optional)


  1. Prepare the Dressing:
    • In a bowl, whisk together mayonnaise, sugar-free pickle relish, Dijon mustard, apple cider vinegar, onion powder, garlic powder, salt, and pepper to create the dressing.
  2. Cook Ground Beef:
    • In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
  3. Assemble the Salad:
    • In a large mixing bowl, combine shredded iceberg lettuce, cherry tomatoes, shredded cheddar cheese, and diced red onion. Add the cooked ground beef.
  4. Add Dressing:
    • Pour the dressing over the salad and toss until everything is well coated.
  5. Serve:
    • Divide the salad among four plates. If desired, sprinkle sesame seeds on top for a garnish.

Nutrition Information (per serving):

  • Net Carbs: 6g
  • Fat: 32g
  • Protein: 25g
  • Calories: 400

Enjoy your Keto Big Mac Salad, a delicious and low-carb alternative!