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.
Servings: 4 servings
Calories: 467kcal
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.
Notes
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.
Nutrition
Serving: 2.25cups | Calories: 467kcal | Carbohydrates: 68g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 1181mg | Potassium: 1509mg | Fiber: 16g | Sugar: 16g | Vitamin A: 1585IU | Vitamin C: 42mg | Calcium: 110mg | Iron: 7mg