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Raw Summer Squash and Cucumber Salad with Shaved Fennel and Mint

Raw Summer Squash and Cucumber Salad with Shaved Fennel and Mint

Bride behind the wheel in the “Water Taxi from Vinalhaven to North Haven

Sometimes the best souvenirs come  in the most delicate of bites.  Last weekend, AJ and I ventured seven hours north by car, then by ferry to Vinalhaven, Maine for our friends, Katie and Peter’s, wedding.   Vinalhaven feels genuine and authentic and the wedding was a reflection of the close knit community that Katie’s family has been apart of for decades.  The neighbor’s Hydrangeas formed the table center pieces, the 12 Groomsmen all wore hand knotted boutonnières with garden flowers, and Katie’s dad, a retired Alaskan King Crab fisherman, hand tied Monkey’s Fist Knots for each table.  In keeping it local, Katie deliberately chose Nebo Lodge on the neighboring North Haven Island to host the rehearsal dinner and cater the wedding.  The novelty never tiered for us “city folk” as the Bride herself shuttled us over from Vinalhaven to North Haven for the sit down rehearsal dinner.  Both nights, the menu was outstanding.   This summer squash salad is my take on one of the many bites we enjoyed that was remarkable.  At the wedding, it was served as a side with grilled flank steak and potato salad.  It also makes a great accompaniment to BBQ.  (Stacey Amagrande Weldon from MasterChef just sent me some of her famous “Triple Threat” Chipotle Orange BBQ Sauce and this was a fantastic side!)  I love that the squash is raw, just lightly marinated in a lemon + EVOO vinaigrette, so the texture is fresh and the flavor stays bright and crisp.

Bridal Party at Nebo on North Haven, ME


Dark & Stormy Signature Cocktail

(Serves 4 as a side) *if available, use a mandolin to insure even, thin sliced veggies

  1. 1 medium Summer Squash, sliced into very thin rounds

  2. 1 medium Cucumber, sliced into very thin rounds

  3. 1 small fennel bulb, shaved

  4. Zest and Juice from 2 medium lemons, organic

  5. 2 Tbs Extra Virgin Olive Oil (EVOO)

  6. 1/4 cup mint, chiffonade

  7. Salt, Pepper to taste

  8. 1 cup Alfalfa Sprouts, divided for plating


  1. Combine Summer Squash, Cucumber, and Fennel in a medium mixing bowl.  Fold in Lemon Zest and Juice, EVOO, Mint Chiffonade and Salt and Pepper to taste.  Cover and chill for 30 minutes.

  2. Serve on a bed of Alfalfa Sprouts, drizzle with a additional EVOO, sprinkle with a few coarse grains of salt and a fresh leaf of mint if you care to fancy it up!

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