Let’s hear it for the official start of summer.
The Summer Solstice is June 21st marks the longest day of the year in the Northern Hemisphere. It’s a time to honor both the light and the dark. Even though it’s a bit of a downer, acknowledging that the days will get shorter and darker after this point is part of the big beautiful cycle of it all. The point is to appreciate what you’ve got in the moment and in this season of big, fiery abundance and fully embrace it.
I made this Summer Solstice Salad to be a part of a little celebration ritual to appreciate this day, think ahead to how I want my summer to feel, and feel a little more in touch with nature.
I’m a big believer in doing what feels right and good to you in everyday life, and rituals are no different. But here are some ideas to create your own Summer Solstice ritual, plus a big herbaceous salad recipe to incorporate all the amazing produce popping up around us.
Summer Solstice ritual ideas
Ideally any ritual you can do would be great outside, but indoors with an open window is excellent too. Don’t forget a journal or something to write with.
- Buy sunflowers for yourself
- Light a candle or get yourself to a bonfire
- Make a summer bucket list to get you in touch with what you really want out of this season
- Take a moment to feel the warmth and light around you and have gratitude for it
- Do a little outdoor yoga flow to connect with your bod
- Do a Summer Solstice tarot spread.
- Treat yourself to a big meal with lots of produce — like the salad below — feel free to add some more protein to the mix with grilled chicken, a soft-boiled egg, chickpeas, or even a little bacon.
- Don’t forget dessert: Go for a big scoop of thick Greek yogurt, whipped cream, or vanilla ice cream, drizzled with honey and topped with a big handful of berries. Sprinkle a little lavender on top for extra summer magic.
- Read: 6 Ways to Celebrate the Summer Solstice
Summer Solstice Salad
- 1 cup farro
- Olive or avocado oil
- 1 cup corn kernels
- 1 head romaine trimmed and thinly sliced
- ½ bulb of fennel thinly sliced
- 1 pint tomatoes halved
- ¼ cup fresh basil leaves thinly sliced
- ¼ cup fresh mint leaves thinly sliced
- 1 avocado (optional)
- 1/4 cup shelled and chopped pistachios (optional)
- 3-4 radishes thinly sliced
- Goat cheese for sprinkling
- Salt & pepper to taste
Chimichurri Dressing Ingredients
- 1 cup parsley or combo of parsley and cilantro
- ½ cup olive oil
- Juice of 1 small lemon or half a large
- 1 medium shallot
- 2 garlic cloves
- ½ teaspoon salt or more to taste
- ¼ teaspoon chili flakes
For the Chimichurri (can be made ahead)
Combine ingredients in a blender or food processor (I just use my vitamix) and process until everything is finely chopped and well-combined.
For the salad
Cook farro according to package instructions or till al dente. Depending on the type of farro you have, this could take 10-30 minutes. Once done cooking, allow to to cool for 10-15 minutes. (You can do this ahead of time and store it in the fridge.)
In a medium skillet over a medium high heat, heat enough oil to cover the base of the pan. Add corn kernels along with a generous pinch of salt and cook, without stirring, for 4 minutes, until the kernels are starting to turn golden. Give them a toss and cook for another 2-3 minutes until they have a nice light char on them. Remove from heat and set aside to cool.
In a large salad bowl, combine romaine, fennel, and a spoonful of the chimichurri dressing and toss to combine. Then top the salad with farro, charred corn, tomatoes, herbs, avocado, pistachios, radish, and goat cheese and drizzle on more dressing. Serve immediately.
For extra protein add: grilled chicken, a soft-boiled egg, chickpeas, or a little bacon.