Cheeseburger Salad…
This cheeseburger salad is a delicious, low-carb twist on the classic cheeseburger, perfect for those looking to enjoy the flavours of a burger without the added carbs from a bun. It combines all the savoury, tangy, and crunchy elements of a cheeseburger in a refreshing, healthy salad form.
Ingredients:
- 450g (1 lb) minced beef (ground beef)
- 1 head of romaine lettuce, chopped
- 150g (1 cup) cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 100g (1 cup) grated cheddar cheese
- 1 large dill pickle (gherkin), diced
- 1 avocado, sliced
- 15ml (1 tablespoon) olive oil
- 15ml (1 tablespoon) Dijon mustard
- 30ml (2 tablespoons) mayonnaise
- Salt and pepper to taste
How to make Cheeseburger Salad:
- Cook the minced beef: Heat a frying pan (skillet) over medium heat. Add the minced beef, breaking it apart with a spoon.
- Cook until fully browned, about 7-10 minutes. Season with salt and pepper, then remove from heat and set aside to cool slightly.
- Prepare the vegetables: While the beef is cooking, wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes, thinly slice the red onion, and dice the dill pickle (gherkin).
- Assemble the salad: In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, red onion slices, grated cheddar cheese, and diced dill pickle (gherkin). Toss to mix well.
- Add the beef: Once the minced beef has cooled slightly, add it to the salad mixture. Toss again to distribute the beef evenly throughout the salad.
- Make the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, and mayonnaise until smooth. Adjust seasoning with salt and pepper if needed.
- Dress the salad: Pour the dressing over the salad and toss to coat all ingredients evenly.
Serve: Divide the salad into individual bowls. Top each serving with avocado slices.
Enjoy immediately.