A quick keto salad that satisfied burger cravings and keeps you satiated all day, and it tastes so good.

Begin by chopping up some crisp lettuce, pickles, and tomatoes. The dressing is then mixed in a cup, using high quality ghee, cheese, cream, and classic burger condiments. For the protein, I use bone broth collagen, a dry ingredient that provides high quality animal proteins that saves time; you can subtitute for 170g of high fat ground beef.

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1760 Calories
159g Fat | 64g Protein | 20g netCarb

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preptime

10 minutes

ingredients

Dressing

5tbsp [70g] Mayonnaise
4tbsp [56g] Ghee
3tbsp [42g] Heavy Cream [grass-fed, raw]
3tbsp [42g] Bone Broth Collagen Powder
1tbsp [14g] Reduced Sugar Ketchup
1tbsp [14g] Yellow Mustard

Salad

1.5 cups [112g] Chopped Romaine lettuce
1.5 cups [112g] Diced Roma tomatoes
1tbsp [14g] Grated Parmesan Cheese
1 cup [75g] Shredded Full Fat Cheese [Mexican blend’s used here]
2 count Diced Dill Pickle
2 count Thick Cut Potato Chips [I used Lay’s Stax’s]

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steps

• Chop the lettuce
• Dice the tomatoes and pickles.
• Mix the salad ingredients in a bowl.
• Mix the dressing ingredients in a cup.
• Top salad with the dressing and the chips.
• optional: add 1-2 tbsp of the pickle jar juice.