Low-Carb Bresaola, Melon & Feta Summer Salad

by KetoDietApp.com

Step 1Prepare the dressing by mixing all the ingredients together in a small bowl.

Step 2Peel and deseed the melon. Chop into chunks or use a melon baller.

Step 3Slice the cucumber in half. Scoop out the seeds with a small spoon. Discard the seeds (or reserve for another recipe) and slice.

Step 4Mix the melon, cucumber, tomatoes and onion together in a bowl and toss with the mint and dressing.

Step 5Top with bresaola slices and feta to serve. It tastes the best when served fresh but can be stored in the fridge for up to a day.
The bresaola is also nice roasted in the oven set to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted) for about 5 - 8 minutes until crisp!