This Big Mac Salad has all the amazing flavors of your favorite fast food dish but as a salad with less carbs and calories. Made with vegan ground beef crumbles, tomatoes, sweet pickles, sesame seeds. Expect a great low carb fast food that the whole family will love. This is a great salad for pickiest eaters that never touch a salad, because it tastes great and is so incredibly satisfying.
Finally, this is a salad that taste truly as amazing as a burger, and everything comes together fast in around 15 minutes.
Step by step pictures show you everything you need to make this including an amazing dressing that alone is going to become a staple.
Get ready for a salad that is crunchy fresh, full of flavor, and just comfort food at its best.
What’s in this Big Mac Sauce
- Vegan mayo
- Garlic powder
- Onion powder
What you need for this Big Mac Salad recipe:
- vegan ground beef
- Olive oil
- vegan cheddar
- Sesame seeds
How to make Big Mac Salad
In a pan, heat olive oil and add vegan ground beef. Season with garlic, paprika and a pinch salt and pepper. Fry for around 4 minutes until it starts to brown.
In the meantime make the sauce: in a bowl combine mayo, mustard, garlic, onion powder and ketchup. Add a pinch of salt and pepper. Mix and set aside.
Now for assembling: combine lettuce with tomatoes, vegan beef crumbles, cheddar, onions, pickles, sesame seeds, plus the dressing.
Leftover Big Mac Salad can be enjoyed for around 3 days, sauce will last properly stored for around 2 weeks.
Other dips and sauces that you need to try
- Cowboy Caviar
- Potato Chip Dip
- Million Dollar Dip
- Rotel Dip
- Garlic Sauce
- Nashville Hot Sauce
- Spaghetti Sauce
Tipps and Tricks
For the lettuce: iceberg or romaine lettuce works best, but a mix from the two is also great.
Meal prep: as you can see the sauce can be stored for 2 weeks so you can make ahead, also a double batch is good.
For more texture, I could imagine adding shredded carrots to the Big Mac Salad will do the trick.
For the Salad:
- 4 cups iceberg lettuce chopped
- 1 Tbsp olive oil
- 10 oz vegan ground beef
- 2 cloves garlic, pressed
- 1 tsp paprika
- 2 tomatoes, chopped
- 5 oz vegan cheddar, chopped
- 1/2 cup pickles, chopped
- 1/2 cup onions, chopped
- 1/4 cup sesame seeds
- Salt, pepper to taste
For the Sauce
- 1 cup vegan mayo
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp mustard
- 4 Tbsp ketchup
- salt, pepper to taste
- In a pan, heat olive oil and add vegan ground beef. Season with garlic, paprika and a pinch salt and pepper. Fry for around 4 minutes until it starts to brown.
- In the meantime make the sauce: in a bowl combine mayo, mustard, garlic, onion powder and ketchup. Add a pinch of salt and pepper. Mix and set aside.
- Now for assembling: combine lettuce with tomatoes, vegan beef crumbles, cheddar, onions, pickles, sesame seeds, plus the dressing.
Nutrition Information:Yield: 4 Serving Size: 1.5 cup
Amount Per Serving: Calories: 455Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 982mgCarbohydrates: 11gFiber: 9gSugar: 1gProtein: 11g