The Viral Green Goddess Salad, but Anti-Inflammatory

This is my version of the viral Green Goddess Salad, made in a way that actually supports digestion and low inflammation. It’s crunchy, fresh, and deeply satisfying, without feeling heavy or overly “clean.” Everything is finely chopped so it’s easy to eat and gentle on the gut, and the dressing is creamy without mayo.

I usually make a big bowl and keep it in the fridge, scooping it up with eggs, grilled fish, or just eating it as is. It’s one of those recipes that gets better after it sits for a bit.

Why You’ll Love It

Fresh, crunchy, and very satisfying
Naturally gluten-free and plant-based
Rich in gut-friendly fibre
Anti-inflammatory herbs, olive oil, and lemon
Keeps well and works with almost anything

Ingredients (makes about 16 cookies)

Green Salad Base

½ small green cabbage, very finely chopped
1 cucumber, finely diced
2 celery stalks, finely diced
3 spring onions, finely sliced
A small handful fresh parsley, finely chopped
A small handful fresh basil, finely chopped

Green Goddess Dressing

½ dl tahini (¼ cup)
3 tbsp extra virgin olive oil
1 small garlic clove, finely grated
Zest and juice of 1 lemon
1 tbsp apple cider vinegar
A small handful fresh parsley
A small handful fresh basil
A small handful fresh dill or chives
Salt, to taste
Cold water, to thin

Optional Add-Ins

- Avocado, diced
- Cooked lentils or chickpeas
- Soft-boiled eggs
- Grilled salmon, chicken, or tofu

How to

1. Prepare the salad:
   Add the finely chopped cabbage, cucumber, celery, spring onions, parsley, and basil to a large bowl. The finer everything is chopped, the better the texture and the easier it is to digest.

2. Make the dressing:
   Add all dressing ingredients to a blender or food processor. Blend until smooth and bright green. Add cold water a tablespoon at a time until the dressing is creamy but pourable. Taste and adjust salt and lemon as needed.

3. Assemble:
   Heat oven to 175 °C. Line a baking sheet with parchment paper. Remove the dough from the fridge and mix in the egg and baking soda until fully incorporated. Scoop into about 16 portions, spacing them out on the tray. Bake for 10–11 minutes, until the edges look set but the centres are still soft.

To Serve

Serve on its own, scoop it up with eggs, or pair it with grilled fish, chicken, or tofu. It also works beautifully as a side to almost any meal and keeps well in the fridge for a couple of days.

Anti-Inflammatory Notes

Cabbage → rich in fibre and compounds that support gut health
Olive oil → supports anti-inflammatory pathways
Herbs → packed with polyphenols and antioxidants
Tahini → healthy fats and minerals that support digestion
Lemon → supports digestion and flavour balance