Favorite Fallback: Deconstructed Burger Salad Recipe
I try to eat mostly paleo (read: mostly) and have done the Whole30 a couple of times. Being on Whole30 meant thirty days of no sugar, no dairy, no grain, no soy, no legumes, no alcohol – but I refused to let it mean no fun. I took it as a challenge to get more creative in the kitchen and update mealtime favorites to make them compliant. But I also made sure I had a social life outside of my kitchen and never skipped the chance to share meals with friends and loved ones.
So whether you’re a fan of resets and restrictive diets like Whole30 or Keto, or are more of the eat-healthy-wherever-possible-but-let-myself-live camp, it’s always good to have a fallback. For me, one of those fallbacks is a deconstructed burger. Yes, it’s a bit healthier because you’re ditching the bun, but what’s even better is that you are loading up on those greens and healthy vegetables. It’s a reliable option if you’re grilling at home with a partner who isn’t on a nutrition plan or out to dinner with friends – most restaurants have no problem if you ask for a burger without the bun, served over greens instead of french fries.
You still get to indulge in the burger and leave dinner feeling more satisfied and nourished – what’s not to love? I usually take mine with olive oil and vinegar, or if you like a little spice, you can kick it up a notch with this creamy chipotle avocado drizzle. Deconstructed burger, it’s oh-so-nice to meat you.
Deconstructed Burger Salad with Chipotle Avocado Lime Drizzle
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 1
Nutrition per serving (using 2 Tbsp. of drizzle):
Calories 460Fat 32 gCarbs 30 gFiber 11 gProtein 19 g
Ingredients
For the Salad:
- Burger patty, grilled
- Greens of choice
- Tomato
- Red onion
- Avocado
- Cucumber
For the Drizzle:
- One avocado
- Two chipotle peppers in adobo sauce*
- Three tablespoons avocado oil or olive oil**
- ½ teaspoon apple cider vinegar
- Juice of 1 and a ½ limes
- ½ teaspoon coarse or kosher salt (regular salt is fine, too)
- ¼ teaspoon ground pepper
Directions:
- Add all of the drizzle ingredients to a food processor, blend till creamy in texture.
- Assemble the salad to your liking and top the burger with the creamy chipotle avocado lime sauce.
- Enjoy!
I make the salad mimic what I’d have on my burger. But you can use whatever veggies you want here – the more the merrier.
*Chipotle peppers in adobo is a canned item you can find in the international foods aisle of the grocery store. If you’re on Whole30, be sure to check labels as adobo typically contains a bit of sugar.
**I try to use ingredients you’ll have in your kitchen, so feel free to use olive oil instead of avocado oil. Sometimes the olive oil taste can be a bit strong, so I opt for avocado oil. But either works fine!
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