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

Ingredients:

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)
Instructions:

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.
Cook Ground Beef:
In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
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.
Add Dressing:
Pour the dressing over the salad and toss until everything is well coated.
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! 🥗🍔