Description
A hearty, low-carb salad combining crispy romaine, juicy ground beef, and bold toppings with a tangy homemade special sauce. This no-bun alternative delivers burger flavors with kitchen-fresh ingredients in under 30 minutes.
Ingredients
8 cups chopped romaine (about 2 heads)
2 cups halved cherry tomatoes (300 grams)
1/2 cup pickle chips
1/2 cup sliced red onion (65 grams)
1 jalapeño, thinly sliced
1 large avocado, sliced (150 grams)
1/2 cup shredded cheddar cheese (optional for paleo/Whole30)
1/2 tablespoon avocado oil
1 pound ground beef (85/15 for juiciness)
1 teaspoon Dijon mustard
Special Sauce:
1/4 cup mayonnaise
2 tablespoons pickle juice
1 teaspoon Dijon mustard
1 teaspoon sweetener (honey or maple syrup)
1 teaspoon lemon juice
1/2 teaspoon garlic powder
Instructions
Heat avocado oil in a skillet over medium-high heat
Add ground beef and cook until browned, breaking into crumbles
Stir in Dijon mustard while beef cooks
In a small bowl, mix mayonnaise, pickle juice, mustard, sweetener, lemon juice, and garlic powder for sauce
Assemble salads by layering romaine, beef, cherry tomatoes, pickles, red onion, jalapeño, avocado, and cheddar cheese
Drizzle special sauce over each salad
Optionally broil 2-3 minutes to melt cheese if desired
Notes
For milder flavor, use seeded jalapeño or substitute with bell pepper
Cheddar cheese can be omitted or replaced with feta for non-paleo versions
Store leftover sauce in refrigerator up to 5 days
Use red onion soaks in water 10 minutes to reduce bite if desired
Add optional toppings like hard-boiled egg or crispy chickpeas
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg