30-Minute Vegan Big Mac Salad (Healthy, High-Protein)
This 30-Minute Vegan Big Mac Salad is a healthy, high-protein twist on the classic fast food favorite. Made with simple ingredients and a creamy, tangy sauce, it’s a quick and satisfying dinner that’s better than takeout.
This 30-minute vegan Big Mac salad is the kind of healthy, high-protein dinner I love having on the table, and one my family actually enjoys too. It works perfectly as a build-your-own salad, making it an easy, customizable meal for busy nights.
This recipe is part of my “Better Than Takeout in 30” series and is a go-to when you want something quick and satisfying. It comes together fast with simple ingredients and delivers all the classic Big Mac flavor without the heaviness.
If you are loving this series and looking for more flavor-packed quick meals, you’ve also got to try this Vegan Bruschetta Pasta and this Vegan Stir Fry!
Spotlight on This 30-Minute Vegan Big Mac Salad
- It’s better than takeout: This vegan Big Mac salad gives you all the classic fast food flavor you love, but made with fresh, wholesome ingredients you can feel good about.
- It’s customizable: Set it up as a build-your-own salad and let everyone add their favorite toppings for an easy, family-friendly dinner.
- It’s healthy and vegan: Packed with plant-based protein and real ingredients, this salad is a lighter, healthier alternative to traditional takeout.
- It’s quick to make: This 30-minute recipe comes together fast, making it perfect for busy weeknights when you need something simple and satisfying.
- It’s full of flavor: With a creamy, tangy Big Mac-style sauce and all the familiar flavors, this salad is just as crave-worthy as the original.
- It’s Trader Joe’s friendly: You can grab everything you need for this recipe in one quick trip to Trader Joe’s, making it a super convenient, no-stress meal for busy nights.
The Ingredients
For this 30-minute vegan Big Mac salad, you will need the following ingredients:
Crumbled lentils: These act as a hearty, plant-based protein that mimics the texture of ground meat and adds a savory bite.
Air-fried potatoes: These crispy, seasoned potatoes replace traditional fries and add the perfect texture to this salad.
Shredded iceberg lettuce: This crisp and refreshing lettuce creates the classic base for that Big Mac-inspired flavor.
Tomatoes: These add freshness and a juicy contrast to the savory components.
Pickles: These bring that signature tangy, briny flavor you expect in a Big Mac.
Red onion: This adds a sharp, slightly sweet crunch that balances the dish.
Big Mac dressing: This creamy, tangy sauce ties everything together and gives this salad its classic flavor.
For the crumbled lentils, you will need the following ingredients:
Avocado oil: This helps crisp up the lentils while adding a subtle richness.
Cooked brown lentils: These form the base of your “meaty” crumble and are packed with plant-based protein.
Coconut aminos: This adds a savory, umami flavor with a hint of sweetness.
Seasonings: This includes smoked paprika, garlic powder, and onion powder to create a bold, classic flavor.
Ketchup: This adds a touch of sweetness and that familiar Big Mac flavor.
Mustard: This brings tang and helps balance the sweetness.
For the Big Mac dressing, you will need the following ingredients:
Cashews: These create a creamy, dairy-free base for the dressing.
Water or veggie stock: This helps blend the dressing to a smooth, pourable consistency.
Ketchup: This adds sweetness and classic flavor.
Mustard: This provides tang and depth.
Apple cider vinegar: This adds brightness and balances the richness.
Maple syrup: This is a natural sweetener that rounds out the flavors.
Coconut aminos: This adds a subtle savory note.
Garlic powder: This enhances the flavor with a mild garlic taste.
Onion powder: This adds depth and that classic “burger” flavor.
Salt: This brings all the flavors together.
For the air-fried potatoes, you will need the following ingredients:
Baby potatoes: These, especially Yukon Gold or baby gold potatoes, create a creamy interior with a crispy exterior.
Avocado oil: This helps the potatoes crisp up in the air fryer.
Garlic powder: This adds savory flavor.
Onion powder: This enhances the overall taste.
Smoked paprika: This adds a subtle smoky depth.
Salt: This balances and enhances all the flavors.
Frequently Asked Questions
Yes. The crumbled lentils and the cashew-based dressing provide plant-based protein, making this a filling and satisfying high-protein vegan meal.
It has all the classic Big Mac flavors you love, with a savory “meaty” texture, tangy pickles, fresh lettuce, and a creamy, slightly sweet Big Mac-style sauce.
Store each component in separate airtight containers in the refrigerator. This keeps the lettuce crisp and the potatoes from getting soggy.
Yes. Just drain and rinse canned lentils well before cooking them to get the best texture and flavor.
The Instructions
Step one: Place the cashews in a bowl and cover with hot water while you prepare the potatoes. *They should soak for at least 10-20 minutes.
Step two: Make the potatoes in the air fryer. Start by chopping the potatoes into 1/2-inch pieces. Toss them in avocado oil, garlic powder, onion powder, smoked paprika, and salt. Spread them into an even layer on an air fryer basket. Cook for 17-20 minutes at 400 degrees. *Toss halfway through.
Step three: Make the Big Mac dressing. Place all of the ingredients into a blender. This includes, cashews, water, ketchup, mustard, apple cider vinegar, coconut aminos, maple syrup, garlic powder, onion powder, and salt. Blend until creamy. *Add additional water to thin to the desired consistency.
Step four: Make the crumbled lentils. To a pan, add the avocado oil over medium heat. Once warm, add the cooked brown lentils, coconut aminos, ketchup, mustard, smoked paprika, garlic powder, onion powder, and salt. Mix everything and allow it to heat through. This took me about 4 minutes.
Step five: You can either toss everything together into one large salad or lay out each component to create a build-your-own Big Mac salad bar. If making a large salad, start with a base of shredded lettuce, then layer on the chopped tomatoes, minced onion, pickles, crumbled lentils, and air-fried potatoes. Finish with the dressing and toss until everything is well combined.
Storage
Store each component in separate airtight containers in the refrigerator. This keeps the lettuce crisp and the potatoes from getting soggy.
Tips and Modifications
Feel free to use your favorite crisp lettuce instead of iceberg, such as romaine.
If you want a true Big Mac-style dressing, you can add half of the minced pickles into the dressing by stirring them in.
Add the dressing just before serving to keep the lettuce crisp.
Make it your own by setting it up as a build-your-own salad bar so everyone can customize their bowl.
If you are a cheese lover, feel free to add your favorite vegan shredded cheese.
More Vegan Salad Recipes
Cucumber Salad with Fresh Dill
Kale Sweet Potato Salad with Orange Tahini Dressing
Viral Green Goddess Creamy Cabbage Salad
30-Minute Vegan Big Mac Salad (Healthy, High-Protein)
Equipment
- 1 air fryer and air fryer basket *for the potatoes
- 1 high speed blender *for the dressing
- 1 large frying pan *for the lentils
Ingredients
For the potatoes:
- 1 pound baby potatoes *like yukon or gold
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
For the Big Mac dressing:
- ½ cup soaked cashews
- ¼ cup + 2 tablespoons water or vegetable stock
- 3 tablespoons ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon coconut aminos
- 1 tablespoon maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
For the crumbled lentils:
- 1 tablespoon avocado oil
- 1 pound cooked brown lentils *I purchase these from Trader Joe's
- 1 tablespoon coconut aminos
- 1 tablespoon ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt to taste
For the salad:
- 8 ounces shredded iceberg lettuce *Purchase one bag from Trader Joe's
- 3 small-medium tomatoes or two large, diced
- 1 cup diced pickles *Sandwich pickles
- 1 small red onion, finely diced
Instructions
- Place the cashews in a bowl and cover with hot water while you prepare the potatoes. *They should soak for at least 10-20 minutes.
- Make the potatoes in the air fryer. Start by chopping the potatoes into 1/2 -inch pieces. Toss them in avocado oil, garlic powder, onion powder, smoked paprika, and salt. Spread them into an even layer on an air fryer basket. Cook for 17-20 minutes at 400 degrees. *Toss halfway through.
- Make the Big Mac dressing. Place all of the ingredients into a blender. This includes, cashews, water, ketchup, mustard, apple cider vinegar, coconut aminos, maple syrup, garlic powder, onion powder, and salt. Blend until creamy. *Add additional water to thin to the desired consistency.
- Make the crumbled lentils. To a pan, add the avocado oil over medium heat. Once warm, add the cooked brown lentils, coconut aminos, ketchup, mustard, smoked paprika, garlic powder, onion powder, and salt. Mix everything and allow it to heat through. This took me about 4 minutes.
- You can either toss everything together into one large salad or lay out each component to create a build-your-own Big Mac salad bar. If making a large salad, start with a base of shredded lettuce, then layer on the chopped tomatoes, minced onion, pickles, crumbled lentils, and air-fried potatoes. Finish with the dressing and toss until everything is well combined.
