Lettuce-Crusted Beef Salad with Pickled Cucumber

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy ground beef wrapped in crisp baby lettuce leaves, served with tangy pickled cucumber and fresh basil-infused 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.

Prep: 15 min Cook: 6 min Serves 2 American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Lettuce-Crusted Beef Salad with Pickled Cucumber take to make?

Total time is about 21 minutes (15 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lettuce-Crusted Beef Salad with Pickled Cucumber?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Lettuce-Crusted Beef Salad with Pickled Cucumber?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lettuce-Crusted Beef Salad with Pickled Cucumber for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lettuce-Crusted Beef Salad with Pickled Cucumber low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes