Spring Meal: Avocado Spinach Salad, Cocktail Shrimp, Mango Ice Cream

Palmolive recently challenged me to get inspired by their newest dish liquid line, Soft Touch, and create a meal that features the Soft Touch colors.  Well, designing color-inspired dishes sounded like it might be fun so I accepted. Thanks to Palmolive for providing a gift card to purchase ingredients and Palmolive Soft Touch to clean up with!

Avocado Lime Spinach Salad Recipe:

avocado spinach lime salad / Family Focus Blog

For the Green (Aloe Scent) Palmolive Soft Touch color, I came up with avocado lime spinach salad.  This is  light salad option for the spring/summer that is easy to put together and goes well with the shrimp from my next course.

1 container of washed baby spinach

1-2 ripe hass avocados

1 lime (peeled, sectioned and skin removed to just leave lime “meat” pieces)

1/3 bottle of Marie Claire’s Greek Salad Dressing (or if you prefer, just make a dressing yourself- you can use this Italian Salad Dressing Recipe but sub lime for the vinegar.)

Toss salad ingredients together and serve.

 

Cocktail Shrimp Recipe:

boiled shrimp / Family Focus Blog

For the Pink (Vitamin E scent) Palmolive Soft Touch color, I came up with cocktail shrimp.  They are great for a quick, easy but delicious spring/ summer meal- not too filling.  I also fixed a pink cocktail sauce to go with them.

My Special Pink Cocktail Sauce:

3 tablespoons Ketchup

2 tablespoons Mayonaise

1 tablespoon horseradish

Just mix the ingredients together in a bowl- yummy and easy!

Cocktail Shrimp:

2 lbs. of shrimp (serves about 4)

1 tsp. peppercorns

1 tsp-2 tsp Tony Chachere or Zatarain’s Cajun Seasoning

1 lemon sliced into wedges

Boil a large pot of water and add peppercorns and Cajun seasoning to flavor the water.  Add your shrimp to the water and boil until they turn pink- about 5 minutes.  Drain shrimp and serve with lemon wedges.  Since the shrimp don’t take long to cook, make sure you have prepared the rest of your meal first!

cocktail shrimp and avocado spinach salad / Family Focus Blog

 

Mango Ice Cream Recipe:

cubed mango in blender / Family Focus Blog

For the Orange (Coconut Butter scent) Palmolive Soft Touch, I came up with mango ice cream.  I used an ice cream maker to freeze my homemade mango ice cream but I have heard it works fine just placing the mixture in the fridge in a reusable Ziploc tub- if you are going that route add a little extra cream to keep it a softer texture.

2 mangoes peeled and cubed

1 cup of milk

1/2 cup of cream

1/3 cup sugar

Peel mangoes and cut mango flesh away from the pit and cube mango flesh.  Place cubed mango pieces in the blender and puree.  Then add milk, cream, and sugar and blend some more to get it nice and smooth and aerated.  Pour into your ice cream maker for freezing.

mango ice cream / Family Focus Blog

I did my clean up with the new Palmolive Soft Touch, of course!  With more caring ingredients for your hands, the new line comes in Coconut Butter, Aloe and Vitamin E.  Honestly, it lives right up to its reputation of strong, efficient cleaning while being soft on you hands.   My hands really do feel soft afterward cleaning up with Palmolive Soft Touch.

Palmolive Soft Touch

I hope you try this yummy spring meal.  Let me know what you think if you!

 

Comments

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