Dinner

Loaded Veggie Burger Salad Recipe

ByVictor Layne January 5, 2026January 5, 2026

Introduction

This Loaded Veggie Burger Salad is a fresh and satisfying way to enjoy your favorite veggie burgers without the bun. Packed with crisp lettuce, creamy avocado, and tangy pickles, it’s a flavorful and hearty meal perfect for lunch or dinner.

The salad is served in a white bowl on a white marbled surface, featuring a base layer of chopped green lettuce topped with diced red tomatoes and avocado chunks. Cubes of orange cheddar cheese are scattered throughout, along with small pieces of dark brown and black cooked beans mixed into a crumbly texture. Three round slices of green pickles rest near the top edge, with a drizzle of light yellow dressing spread over the salad. A sprig of fresh green parsley sits in the center, and a gold fork is placed on the right side inside the bowl. A clear jar with yellow dressing and a spoon is nearby on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups chopped romaine lettuce
2 small tomatoes, chopped
1 medium avocado, chopped
1/4 cup diced red onion
6 round dill pickle slices, chopped (adjust to taste)
1/2 cup cubed cheddar cheese
2 cooked veggie burgers of choice, crumbled
2 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp dijon mustard
1 tbsp honey
1 small clove garlic, minced
1/4 tsp salt
Black pepper to taste

Instructions

Step 1: Add the chopped romaine lettuce to two separate bowls.
Step 2: Evenly divide the chopped tomatoes, chopped avocado, diced red onion, chopped pickles, and cubed cheddar cheese on top of the lettuce in each bowl.
Step 3: Crumble one cooked veggie burger over each salad bowl.
Step 4: (Optional) Prepare the dressing by combining olive oil, apple cider vinegar, dijon mustard, honey, minced garlic, salt, and black pepper in a mason jar or container with a lid. Shake well until emulsified and combined.
Step 5: Drizzle the dressing over the salads and enjoy immediately.

Tips & Variations

For extra flavor, warm the veggie burgers before crumbling them over the salad.
Swap cheddar cheese for a dairy-free alternative to make the salad vegan-friendly.
Add crushed red pepper flakes to the dressing for a spicy kick.
Use your favorite type of lettuce or mixed greens for variety.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated and shake well before using. For best texture, assemble the salad fresh rather than storing it mixed. Leftover assembled salad can become soggy.

How to Serve

A colorful salad in a white bowl is filled with a mix of fresh green lettuce leaves as the base layer, topped with bright red tomato chunks, small cubes of orange cheddar cheese, and pale green avocado pieces. Scattered on top are crumbled black bean patties with a crumbly, textured appearance and dark spots, adding a rich, cooked brown layer. Thin slices of green pickles are placed on one side, and a light yellow dressing is drizzled across the salad. A sprig of fresh green parsley sits in the center as garnish. A gold fork rests inside the bowl on the right side. In the background, a small jar with more yellow dressing and a spoon can be seen on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen veggie burgers for this salad?

Yes, frozen veggie burgers work well. Just cook them thoroughly according to package instructions before crumbling over the salad.

Is this salad suitable for meal prep?

It is best to keep ingredients separate and assemble the salad just before eating to maintain freshness and texture.