In a mixing bowl, combine half a cup of mayonnaise with one teaspoon of paprika, garlic powder, and onion powder. Add one tablespoon of white vinegar and one tablespoon of yellow mustard to the mix. Stir in two tablespoons of dill relish for added texture. Whisk until smooth and creamy, adjusting seasoning to taste. Set aside the dressing while you prepare the rest of your Keto Big Mac Salad.

Heat a skillet over medium-high heat and add one pound of grass-fed ground beef. Cook for about 7-10 minutes, breaking it apart with a spatula until it’s nicely browned and cooked through. Season with salt and pepper to taste while it cooks. Once browned, drain any excess grease and let the beef cool slightly before assembling your salad.

While the beef is cooling, take a large bowl and layer in about 4-6 cups of chopped romaine or iceberg lettuce as the base. This provides a crisp and refreshing crunch that complements the savory beef. Chop your pickles and onion into small pieces, ready to mix in.

Once the beef has cooled, add half a cup of the cooked beef over the lettuce. Next, sprinkle in the chopped pickles and onion slices, followed by about one cup of shredded sharp cheddar cheese for that creamy richness. Toss together gently, ensuring an even distribution of flavors throughout your Keto Big Mac Salad.

Grab the dressing you made earlier and pour it over the assembled salad. Use salad tongs or a large spoon to mix everything thoroughly, making sure every ingredient is coated with that tangy, homemade dressing.

Once your Keto Big Mac Salad is well mixed, it's ready to serve! Divide into individual bowls for a beautiful presentation. If desired, garnish with extra pickles or cheese on top for an appealing touch.