Grilled squash and zucchini

This post is about Summer. We are fortunate to live very close to the beach
called “El Porto” which is located in Manhattan Beach, CA. El Porto is one of the most popular beaches in the South Bay area with surfers from near and far because of an underwater canyon that creates waves usually larger than those at neighboring beaches. It is perfect for boogie boarding and fun in the waves.

I love how this beach and sand always stays clean. So nice that people are aware and want to keep it that way:)

After a long day at the beach, when all energy is used, good prepared lunch is more then needed.

Grilling season is still going strong and this time I prepared perfect seafood lunch with grilled scallops, salmon steak and veggies on the side. Italian zucchini and squash were on the menu too.
I used only extra virgin olive oil, sea salt, pepper and lemon for the fish. For the veggies salt and drizzle of olive oil.
For the dip I used light mayo, pickles and fresh parsley, yum!
Now, what about dessert?
Grill was still on so we decided to make S’mores, truly sweet, comforting dessert. My hubby and kids waited for their turn to roast marshmallows. So cool.

I like to dip skewers in the water for few minutes before use so skewers don’t burn when close to the grill.
S’mores tasted amazing.

Warm and gooey marshmallow with low fat graham crackers and chocolate chips.
Wonderland taste and real fun summer fun:)

Facts:
Salmon is a highly nutritious food. Of course, it is high in protein, and the “good fats.” But did you know that a 4 oz serving of wild salmon provides a full day’s requirement of vitamin D? It is one of the few foods that can make that claim. That same piece of fish contains over half of the necessary B12, niacin, and selenium, and is an excellent source of B6 and magnesium.
Omega-3 fats, selenium, phosphorous, vitamin B-12 and iron are among essential minerals and vitamins that sea scallops contain.