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Ingredients
Scale
- 8 cups chopped romaine (2 heads, 470 grams)
- 2 cups cherry tomatoes, halved (300 grams)
- 1/2 cup pickle chips
- 1/2 cup sliced red onion (65 grams)
- 1 jalapeño, sliced
- 1 large avocado, sliced (150 grams)
- 1/2 cup packed shredded cheese (2 ounces, optional)
- 1/2 tablespoon avocado oil
- 1 pound ground beef (85/15 recommended)
- 1 cup diced yellow onion (120 grams)
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- Additional topping options of your choice
- 1/4 cup homemade mayo*
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 3 tablespoons chopped pickle chips
- 1 teaspoon pickle juice (from the pickle jar)
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Wash and chop romaine, cherry tomatoes, red onion, jalapeño, and avocado. Shred cheese if using.
- In a skillet, heat avocado oil and sauté diced onions with salt and pepper until golden.
- Add ground beef to the skillet, breaking it up, and cook for about 7 minutes, adding Dijon mustard halfway through.
- In a jar, mix homemade mayo, tomato paste, Dijon mustard, pickle chips, pickle juice, garlic powder, paprika, and seasoning for the sauce.
- Layer chopped veggies in bowls, add cooked beef, and top with cheese and dressing.
Notes
Adjust seasoning to taste for the beef.
Customize with your favorite toppings.
Fresh lemon juice can enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 90mg