A sweet salad and a salty, fixed for summer dinners
Adda`s All has suggested a sweet and savory salad: one with fruit and one with vegetables so as not to overdo it with dinner.
Salad with green beans, mackerel under oil and eggs. Peel a squash, grate it and simmer in hot salted water for 5-6 minutes. Drain and immediately cool in ice water to preserve its beautiful color. Then drain well. Boil the eggs in the meantime. Marinate the beans with salt, pepper, lemon juice and olive oil and place on a serving platter where you will place the oil-skimmed mackerel, egg divided into quarters and serve with lemon slices.
(You can find the exact measures if you need them on the blog).
Fruit salads with ice cream, rosemary and pistachio flavored syrup.
Cut the fruits you want (my watermelon, peach, strawberry) into small pieces and place in a bowl where you will add 1-2 tablespoons of brown sugar, depending on how much fruit you will make. Juice of 1 lemon, a few sprigs of rosemary. Stir and allow to cool slightly in the refrigerator. About 20-30 minutes. Serve with ice cream on top and ground pistachios. The juice that is created at the end is a miracle.