Red Cabbage, Apple and Carrot Coleslaw

• 3 cup of red cabbage (thinly sliced)
• 6 carrots (peeled and thinly sliced)
• 1 granny smith apple (thinly sliced)
• 1-2 cups fresh spring greens (optional)
• 1/4 cup of sesame seeds(toasted if you like)
• 2 teaspoons of grated fresh ginger
• 1/4 cup apple cider vinegar (raw or organic if you can find it)
• 3/4 cup of extra virgin olive oil
• handful of pecans or walnuts for garnish

Method:

1. Use a knife or food processor to chop the cabbage, carrots and apple Julienne style. Throw your sesame seeds in (I like using black and white sesame seeds) or toast them lightly in a frying pan. Toss all of this together.
2. For the dressing combine the ginger, vinegar and oil and stir with a spoon.  Add this to the cabbage, carrots and apples evenly.
3. Top with more sesame seeds (fantastic source of Calcium).  Salt and pepper to taste and add pecan nuts for a delicious nutty taste.

Source: petitchef.com

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Avocado Salad with Cooked Prawns

Serves 3-4 (recipe easily doubled)

Ingredients

Ingredients

• 200g Prawns
• 10g Butter
• 1 tbsp Lemon Juice
• 200g Romaine Lettuce
• 1 medium Tomato
• 1 small Avocado
• 2 stalks Celery
• 100g Cucumber
• 1 medium Carrot
• 2 tbsp French Viniagrette

Method

1. In a large frying pan, on a medium heat, melt the butter, add the prawns and lemon juice.
2. Whilst the prawns are cooking, tear and rinse the lettuce; Slice the tomatoes, avocado, celery and cucumber to preference; Shred the carrot and toss all the salad ingredients together in a bowl.
3. Once prawns are cooked, take off heat and drain.
4. Arrange salad on plate and drizzle with dressing.
5. Lay the cooked prawns over the salad and enjoy!

Source: weightlossresources.co.uk

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Asparagus with poached egg