Garlic Ground Beef Salad with Dill Pickles and Cucumber

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Garlicky browned ground beef spooned over crisp baby lettuce and topped with a diced dill pickle and cucumber relish dressed in basil olive oil. This American-inspired salad recipe (low-carb), ready in about 21 minutes, pairs ground beef, baby lettuce, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 ounces ground beef
• 1 cup baby lettuce
• 1/4 cup cucumber
• 1/4 cup dill pickles
• 2 tablespoons basil olive oil
• 1 clove garlic
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

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Instructions

1. Step 1: Heat a skillet over medium-high heat and add 1 tablespoon of basil olive oil. Add 8 ounces ground beef, 1 clove minced garlic, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Break apart with a spoon and cook for 5-6 minutes until browned and no longer pink, stirring occasionally.
2. Step 2: While beef cooks, chop 1/4 cup dill pickles and 1/4 cup cucumber into small dice. Combine in a bowl with the remaining 1 tablespoon basil olive oil and toss gently.
3. Step 3: Divide 1 cup baby lettuce leaves among plates. Top each with 1/2 of the cooked beef mixture and 2 tablespoons of the pickled cucumber mixture. Serve immediately.