Description
A fresh and satisfying Burger Salad Bowl that captures the flavors of a classic burger without the bun. This recipe features lean ground beef cooked with onions and Dijon mustard, combined with a creamy, tangy cashew-based Big Mac-style sauce, and topped with fresh romaine, tomatoes, avocado, pickles, red onion, and cheddar cheese. Perfect for a quick, low-carb lunch or dinner that offers all the taste of your favorite burger in a lighter form.
Ingredients
Ground Beef Mixture
- 1 lb extra lean ground beef
- 1 small onion, diced
- 1 tablespoon Dijon mustard
- Dash of salt and pepper
Big Mac Sauce
- 1/4 cup unsalted cashews, soaked for at least 2 hours in hot water
- 1/3 cup water
- 1 tablespoon tomato paste
- 3 tablespoons diced pickle
- 2 teaspoons pickle juice (from the pickle jar)
- 1 1/4 teaspoons Dijon mustard
- 3/4 teaspoon lemon juice (or white vinegar)
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Salad
- 8 cups shredded romaine lettuce
- 1/2 red onion, thinly sliced
- 1 avocado, thinly sliced
- 4 cups diced cherry tomatoes
- 1 cup thinly sliced pickles
- 1 cup shredded cheddar cheese
Instructions
- Soak Cashews: Begin by soaking the unsalted cashews in hot water for at least two hours to soften them. This will help create a smooth and creamy texture for the Big Mac sauce.
- Cook Ground Beef: Heat a frying pan over medium heat and cook the ground beef until it is no longer pink, about 5 minutes. Add the diced onion and Dijon mustard, stirring and cooking for an additional 5 minutes until the mixture is fragrant and the onions are softened. Drain off any excess fat, then season with a dash of salt and pepper.
- Prepare Big Mac Sauce: Combine the soaked cashews (drained), water, tomato paste, diced pickles, pickle juice, Dijon mustard, lemon juice (or white vinegar), onion powder, paprika, salt, and pepper in a high-powered blender. Blend until smooth and creamy.
- Assemble Salad Bowls: Divide the shredded romaine lettuce evenly among four bowls. Top each with an equal portion of the cooked ground beef mixture.
- Add Salad Toppings: Garnish each bowl with thinly sliced red onion, avocado, diced cherry tomatoes, sliced pickles, and shredded cheddar cheese.
- Serve with Sauce: Drizzle each salad bowl with your desired amount of the prepared Big Mac sauce. Toss gently to combine all ingredients and serve immediately. Enjoy your flavorful, burger-inspired salad bowl!
Notes
- Soaking cashews overnight or in hot water for at least two hours ensures a creamier sauce texture.
- You can adjust the amount of pickle juice and diced pickles in the sauce to taste for more tanginess.
- For a dairy-free version, substitute cheddar cheese with a plant-based alternative or omit it entirely.
- This salad bowl is best served fresh to maintain crispness of the lettuce and vegetables.
- Leftover Big Mac sauce can be stored in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes (excluding cashew soaking time)
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
