BIG MAC SALAD RECIPE

Our Big Mac Salad is a high-protein, healthier twist on the classic burger, with fewer carbs, less fat, and only 356 calories per serving! Plus, it's packed with 4 of your 5 daily servings of fruits and veggies.

Serves: 2

Prep time: 10 mins

Cook time: 30 mins

Ingredients

For the salad:

1. 100g potato, cubed
2. 1 tsp paprika
3. 250g lean ground beef
4. 2 tsp Worcestershire sauce
5. 4 handfuls shredded romaine lettuce
6. 12 cherry tomatoes, halved
7. ½ cucumber, deseeded and diced
8. 2 radishes, diced
9. ½ red onion, diced
10. 1 gherkin, sliced
11. 40g reduced-fat cheddar cheese, grated
12. Low-calorie oil spray
13. Salt and pepper, to taste

For the Big Mac sauce:

1. 2 tbsp reduced-fat mayonnaise
2. 1 tbsp reduced-sugar ketchup
3. 1 tbsp yellow mustard
4. 2 tsp gherkin juice
5. 1 gherkin, diced
6. 1 tsp paprika
7. ½ tsp garlic granules
8. Pinch of salt, to taste

Method

1. Preheat your oven to 400°F (200°C).
2. Combine all the Big Mac sauce ingredients in a bowl and whisk together.
3. Season to taste, then chill in the fridge until ready to serve.
4. Toss potato cubes with paprika, salt, and pepper. Spray generously with low-calorie oil and mix well.
5. Spread the potatoes in a roasting pan and bake for 20-22 minutes, or air fry at 400°F (200°C) for 15-18 minutes, shaking halfway through, until golden brown.
6. Heat a skillet with low-calorie oil spray, then add the lean ground beef and cook until nearly browned.
7. Stir in the Worcestershire sauce and continue cooking until the beef is fully cooked.
8. Divide the lettuce between 2 serving bowls and top with tomatoes, cucumber, radishes, and red onion.
9. Add the crispy potatoes and beef to the salads. Top with gherkins and cheese, then drizzle with Big Mac sauce.

Top Tip: Store any leftovers in the fridge for up to 3 days. It’s perfect for meal prep, but keep the dressing separate to avoid sogginess. Add the dressing just before you’re ready to eat.