Description
A no-carb alternative to classic cheeseburgers, this keto salad combines seasoned ground beef, crisp lettuce, tangy pickles, sharp cheddar, and a creamy ranch-like dressing in one satisfying bowl. Filled with savory, tangy, and crisp textures, it’s a keto-friendly, high-protein meal for burger lovers.
Ingredients
1 lb ground beef (90% lean)
4 oz fresh spinach or romaine lettuce, chopped
1 oz sharp cheddar cheese, cubed
1/2 cup dill pickles, chopped
1 tbsp mayonnaise
1 tbsp sour cream
1 tsp milk (non-alcoholic)
1 tsp ranch seasoning
1 tbsp onion, finely chopped (or 1/2 green bell pepper)
1 tsp Worcestershire sauce (pork-free variant)
Salt and pepper to taste
Instructions
Cook ground beef in a skillet over medium heat until browned and fully cooked.
Drain excess fat, season with 1 tsp ranch powder, 1 tsp Worcestershire sauce, and salt/pepper.
In a large bowl, toss lettuce, pickles, cheese cubes, and onion/bell pepper.
Whisk mayonnaise, sour cream, milk, and remaining ranch seasoning to create dressing.
Mix cooled beef into the salad, then fold in dressing until combined.
Serve immediately or chilled.
Notes
Use pork-free Worcestershire sauce for dietary compliance.
Replace onion with bell pepper strips if preferred.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (2 cups)
- Calories: 520
- Sugar: 2g
- Sodium: 370mg
- Fat: 38g
- Saturated Fat: 16g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 120mg